Soul food! This dish is one of our weekly favourites, it is light and tasty.
If possible use chicken thigh cutlets on the bone (remove the skin), it really makes a difference.
SERVES 6
Ingredients:
- 10 large garlic cloves, peeled
- 15 g piece peeled ginger, cut into large pieces
- 100 ml olive oil or 60 ml (¼ cup) ghee or some of each
- 1 medium onion, finely chopped
- 2 medium tomatoes (not too ripe), cut into thin wedges
- 1 can of cherry tomatoes
- 1-2 green chillies, left whole and pricked with the tip of a knife
- 2 tbsp ground coriander
- 2 tsp ground cumin
- ½ tsp ground turmeric
- ¼-½ tsp red chilli powder
- salt, to taste
- 750 g chicken thigh cutlets, bone in, skin removed
- 1½ tsp garam masala
- handful chopped coriander leaves and stalks
Whole Spices:
- 5 cm piece cinnamon stick
- 3 large black cardamom pods
- 4 green cardamom pods
- 4 cloves
- 2 fresh bay leaves
To Serve:
- chopped coriander leaves to garnish
- Greek yoghurt
- garlic naan bread
Method:
Place ginger and garlic in a small blender with 2-3 tablespoons water and process until smooth.
Heat the oil in a large non-stick frying pan over medium heat. Add the whole spices and once they have sizzled for 10 seconds, add the onion and cook until golden.
Add the ginger and garlic paste and simmer until the moisture has evaporated and the garlic has had a chance to fry.
Add the tomatoes, chillies, ground spices, salt to taste and a splash of water.
Cover and simmer for 6-7 minutes or until the tomatoes have collapsed and the oil has been released back into the sauce.
Add the chicken and garam masala and stir for 4-5 minutes or until well coated.
Add enough water to come half way up the side of the chicken, bring to the boil, then reduce the heat to low, cover and cook, stirring occasionally for 20-30 minutes or until the chicken has nearly cooked through.
Uncover the pan, increase the heat to high and reduce the liquid in the pan until it is thick and creamy, stirring regularly. This will help the sauce become combined as well as deepen the flavour.
Add enough hot water to make a sauce with the consistency of light cream.
Taste and adjust the seasoning, then serve scattered with coriander leaves.
TIP:
We always make extra so that we have a quick and easy meal on busy nights.
Plus it stores well in the freezer !
Did you make this recipe?
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