Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive or rapeseed oil
  • 2 onions (sliced)
  • 3 cloves garlic (crushed or grated)
  • 2 cm ginger (grated)
  • 1 teaspoon chilli flakes
  • 2 teaspoons cumin seeds
  • 2 teaspoons ground coriander
  • 2 teaspoons garam masala
  • 600 g diced chicken thigh
  • 400 g tin chopped tomatoes
  • ½ teaspoon salt
  • 2 tablespoons fresh coriander cilantro (plus extra for garnish)
  • Basmati rice and / or naans to serve

Instruction

  • Preheat your oven to 160C/140C fan/gas mark 3/325F (or use your slow cooker – see below).
  • Place the oil and sliced onions in a medium pan and fry on a low heat, with the lid on, for 5 minutes until softened.
  • Remove the lid and add the garlic, ginger and chilli flakes and cook for 1 more minute.
  • Next add the cumin, coriander and garam masala and cook for a further 2 minutes, stirring regularly – add a small splash of water if the pan gets too dry, to ensure your spices don’t burn.
  • Next add the diced chicken, tomatoes and salt and bring to the boil.
  • Transfer the curry to an oven proof dish with a lid, and place it in your preheated oven for 1 hour 30 minutes.
  • Alternatively transfer the curry in your slow cooker and cook for 4-6 hours on high or 6-8 hours on low.
  • When your curry is ready, stir in the fresh coriander and serve with rice and/or naan breads and all your favourite accompaniments.