Ingredient:
4tbsp olive or sunflower oil
1 medium onion, finely chopped
1tsp finely grated or crushed garlic
1tsp peeled, finely grated root ginger
500g boneless, skinless chicken thighs, cut into 2.5cm chunks
4tbsp canned plum tomatoes, roughly chopped
3 hot green chillies, finely chopped
1tsp turmeric
¼tsp chilli powder
1tsp garam masala
1 ½tbsp dried fenugreek leaves
Salt To Taste
Method:
Set a 25cm pan over a medium heat. Add the oil and, when it’s hot, tip in the onion.
Fry for 10 mins, or until it is light brown, then add the garlic and ginger. Fry for 2 mins.
Add the chicken and brown for 2 mins. Put in the tomatoes and green chillies. Stir for 2 mins, then add the turmeric and ½ tsp of salt.
Mix well for 5 mins before adding the chilli powder and garam masala. Stir and crumble in the fenugreek leaves.
Mix in 360ml of hot water, or enough just to cover the chicken, and bring to a simmer. Cover and cook over a low heat for 20 mins, then serve.
4tbsp olive or sunflower oil
1 medium onion, finely chopped
1tsp finely grated or crushed garlic
1tsp peeled, finely grated root ginger
500g boneless, skinless chicken thighs, cut into 2.5cm chunks
4tbsp canned plum tomatoes, roughly chopped
3 hot green chillies, finely chopped
1tsp turmeric
¼tsp chilli powder
1tsp garam masala
1 ½tbsp dried fenugreek leaves
Salt To Taste
Method:
Set a 25cm pan over a medium heat. Add the oil and, when it’s hot, tip in the onion.
Fry for 10 mins, or until it is light brown, then add the garlic and ginger. Fry for 2 mins.
Add the chicken and brown for 2 mins. Put in the tomatoes and green chillies. Stir for 2 mins, then add the turmeric and ½ tsp of salt.
Mix well for 5 mins before adding the chilli powder and garam masala. Stir and crumble in the fenugreek leaves.
Mix in 360ml of hot water, or enough just to cover the chicken, and bring to a simmer. Cover and cook over a low heat for 20 mins, then serve.
