Ingredients
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1 red onion, finely sliced
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4 boneless skinless chicken breasts, cut into strips
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2 garlic cloves, chopped
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1 teaspoon coriander seed
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1 teaspoon ground cumin
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1 teaspoon ground cinnamon
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1/2 teaspoon cayenne pepper
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6 cardamom pods, crushed with seeds removed
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1 1/4 cups chicken broth
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2 tablespoons all-purpose flour
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1 teaspoon dried oregano
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1 (14 ounce) can chopped tomatoes
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2 pieces orange peel
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2/3 cup orange juice
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salt & freshly ground black pepper
Instructions
- Preheat a non-stick frying pan. Dry fry the onion for 2-3 minutes until soft.
- Add the chicken and garlic and cook briskly, turning the chicken regularly to seal on all sides.
- Add the spices with 2-3 tbs of broth and sprinkle the flour over. Mix well, 'cooking out' the flour for 1 minute.
- Gradually mix in the remaining broth. Add the oregano, tomatoes, orange peel and juice.
- Cover and simmer gently for 20 minutes.
- Season to taste and serve.