Ingredients
- 800g of chicken thigh (diced)
- 2 tbsp rapeseed oil or good quality olive oil
- Large onion (pureed)
- 1 large piece of root ginger (grated)
- 8 garlic cloves (crushed)
- 1 level tsp fennel seeds
- 1 level tsp cumin seeds
- ¼ tsp chilli flakes
- Cinnamon stick (5cm in length)
- 2 tsp garam masala
- 2 tsp turmeric
- 400g chopped tomatoes
- 250ml chicken stock
- 1 handful of coriander (chopped)
Method
- Place a deep pan over a medium heat and add 2 tbsp of rapeseed oil.
- Add in the chilli flakes, cumin seeds and fennel seeds. Toast until they release a fragrant aroma.
- Add the onion puree to the pan and stir until it starts to brown. At this point, add in the garlic and ginger puree. Allow to brown for 5 minutes stirring continuously.
- Add in all other spices and allow to cook for a further 3 minutes stirring continuously – this should now resemble a paste.
- Mix in the diced chicken thigh chunks and seal the meat. Once sealed, add the chopped tomatoes and chicken stock.
- Turn the heat down to low, and allow to simmer for 20 minutes. Stir occasionally, so it doesn’t stick to the bottom.
- Finish with the chopped coriander.
- Serve with pilaf rice, naan bread and some mango chutney for an authentic Indian flavour!