Ingredients

The following ingredients have 6 Servings
  • 2 onions, roughly chopped
  • 2 cloves garlic, peeled and chopped
  • a large chunk ginger, peeled and sliced
  • 3 green chillies, roughly chopped
  • oil, for frying
  • 750g skinless chicken thigh fillets, cut into chunks
  • 400g tin plum tomatoes
  • a bunch coriander, chopped
  • rice, to serve
  • 1 tbsp coriander seeds
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 2 tsp fenugreek seeds
  • 5 cloves
  • 1 tsp black peppercorns
  • 2 small dried red chillies

Instruction

  • Toast all the spices in a dry frying pan until they smell fragrant. Cool, then grind in a spice grinder.
  • Put the onion, garlic, ginger and chillies in a small blender and whizz to a paste (you might need to add a splash of water).
  • Heat 2 tbsp oil in a pan and fry the onion paste for 4-5 minutes with a good pinch of salt until golden.Add the chicken and keep frying and turning in the pan until it turns opaque.Add the spices and fry for another couple of minutes.
  • Tip in the tomatoes and a splash of water, and bring to a simmer, then cover and cook for 45 minutes until the chicken is tender. Stir in the coriander and serve with rice and naan.