|
Serves 4
2 1/2 lb chicken pieces
Salt and ground black pepper
1 onion peeled and chopped in chunks
2 tsp finely grated ginger
2 tsp crushed garlic
1 tsp cumin
1 tsp coriander
1/2 cardamom seeds
1/4 tsp crushed cloves
1 tsp ground cinnamon
1 tablespoon mild or medium curry powder
1 tsp paprika
1/4 tsp turmeric
400g can chopped tomatoes
1/2 chicken stock
1/4 tsp sugar
|
|
-
Season the chicken & set aside
-
Oil a frying pan place over a medium heat then add the onion, ginger, garlic, cumin, coriander, cloves, cinnamon, curry powder, paprika, and turmeric, turn to high heat and stir fry for 1-2 minutes.
-
Add the chicken and cook for a further 2 minutes or until sealed.
-
Add the tomatoes, stock & sugar. Bring to the boil, cover tightly, reduce the heat to low and simmer for 45 minutes, stirring occasionally until the chicken is cooked through.
-
Remove the pan from the heat, adjust the seasoning to taste.
|
