Ingredients
| 500 g | Boneless chicken thighs, skinned chicken thighs, cubed (Main) |
| ½ tsp | Ground turmeric |
| 4 cloves | Crushed garlic |
| 1 Tbsp | Fresh ginger, finely grated |
| ½ tsp | Mustard seeds |
| 1 Tbsp | Rice bran oil |
| ½ tsp | Fennel seeds |
| ½ tsp | Cumin seeds |
| ½ tsp | Cardamom pods, seeds |
| 1 | Onion, medium/small, diced |
| 1 tsp | Curry powder, more if needed |
| 1 ½ cups | Coconut cream, or chicken stock |
| 2 | Tomatoes, large, diced |
Directions
- Dust chicken with turmeric. Combine garlic and ginger.
- Heat oil in a large saucepan. Add mustard seeds and stir until they begin to pop.
- Add cumin, fennel and cardamom seeds, then onion. Cook, until slightly browned.
- Add combined garlic, ginger and curry powder. Stir for 1 minute.
- Add coconut cream or stock and the tomatoes.
- Bring to the boil. Simmer for 20 minutes, until thick.
- Stir in chicken. Simmer for at least 15 minutes, until chicken is cooked.
- Great served with rice.