Ingredients
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2 garlic cloves, finely chopped
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750 g chicken thigh fillets
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1/4 teaspoon turmeric powder
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1 onion, finely chopped
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1 teaspoon salt
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500 g tomatoes, finely chopped
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1/4 tablespoon oil
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1 teaspoon ground cumin
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1 teaspoon ground coriander
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2 tablespoons grated ginger
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2 tablespoons fresh coriander, chopped
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1 teaspoon red chili powder
Instructions
- heat 2 tbsp oil in a medium pot and fry onion and garlic for a few minutes on high heat (be careful not to burn onion).
- add the chicken, turmeric, chili powder and salt.
- fry over medium low heat for 5-10 minutes, or until golden brown, scraping the base of the pan frequently and turning the chicken.
- add tomatos, cover and cook over medium heat for 20 minutes.
- uncover and simmer for 10 minutes so that excess liquid evaporates and the sauce thickens.
- add cumin, ground coriander, ginger and fresh coriander and simmer for 5-7 minutes.
- serve hot with plain rice, pitas or naan bread.