Ingredients

The following ingredients have 4 Servings
  • 6 large tomatoes, washed
  • 450g (1lb) skinless, deboned chicken thighs, chopped
  • 30ml (2 tbsp) oil
  • 2 onions, peeled and finely chopped
  • 4 garlic cloves, peeled and crushed
  • 2.5cm (1in) fresh ginger, peeled and grated
  • 1 red chilli, washed and finely chopped
  • 1 green chilli, washed and finely chopped
  • 2 green peppers, washed and chopped
  • 2 carrots, peeled and sliced
  • 30ml (2 tbsp) curry powder
  • 30ml (2 tbsp) tomato puree
  • 15ml (1 tbsp) fresh thyme, finely chopped
  • 450g (1lb) white rice, washed
  • 1.5ℓ (6 cups) vegetable stock

Instruction

  • Place the tomatoes in a blender and process until smooth. Set aside.
  • Fry the chicken in the oil and cook until browned. You might need to do it in batches. Remove and set aside.
  • In the same pan, gently fry the onion, garlic, ginger and chillies until softened and translucent.
  • Turn up the heat and add the peppers and carrots. Cook until the vegetables have softened, which should take around 5 minutes.
  • Add the curry powder, tomato puree, thyme and blended tomato to the mix. Stir and let it reach a bubbling point.
  • Add the rice and chicken then stir well.
  • Pour in the vegetable stock, give it a stir then cover the pan with a lid. Turn down the heat so that it reaches a slow simmer.
  • After around 15 minutes the rice and chicken should be cooked. Check on it every now and then and add more water should the mixture try up.
  • Serve as a one pot meal.