Ingredients
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1/3 cup plain flour
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2 tablespoons vegetable oil
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2 garlic cloves, crushed
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1/2 teaspoon chili powder
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1 tablespoon cumin powder
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2 tablespoons curry powder, adjust to your taste (I use Keens)
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2 (440 g) cans crushed tomatoes
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1/4 cup tomato paste
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1 tablespoon brown sugar
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4 cups chicken stock
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2 yellow onions, Sliced
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1 kg chicken thigh fillet, cubed into bite size pieces (Can use bone in if you like)
Instructions
- Remove skin from chicken pieces, discard skin.
- Toss chicken in flour, shake off excess.
- Heat 1 tablespoon of the oil in a large pan, cook chicken, in batches until browned. Drain on absorbent paper.
- Heat remaining oil in pan, cook onion, garlic, chilli, cumin and curry powder until fragrant.
- Return chicken to pan with the undrained tomatoes, paste, sugar and stock.
- Bring to the boil, simmer uncovered for 30 minutes or until chicken is tender.