This is my new favorite easy and light chicken dish. The spices are refreshing but different and the sauce is so light and fragrant. c/o BBC Good Food.
serves 4 Ready in 45 minutes
Ingredients
groundnut or canola oil
1 large onion, sliced
2-3 green chillies, sliced
3 large garlic cloves, crushed
1 tbsp finely grated fresh ginger root
6-8 boneless, skinless chicken thigh fillets (I use free range, organic)
5 good sized tomatoes, roughly chopped
1 green pepper, chopped into pieces
1 bunch fresh cilantro, leaves picked off
1 small pot natural yoghurt
steamed rice or naan
(I serve it with roasted cauliflower florets tossed in roasted cumin and olive oil)
Spice Mix
1 tsp turmeric
1 1/2 tsp ground cumin (again, I roast my cumin then grind it as it’s more pungent that way)
1 tsp ground coriander
1 cinnamon stick
5 cloves, ground
Method
Heat 2 tbsp oil in a large pan. Add the onion and a good pinch of salt, then fry for about 6 – 8 minutes until golden.
Add chillies, garlic and ginger. Cook for 3 – 4 minutes. Add the spice mix and cook for another couple of minutes until fragrant.
Add the chicken and cook for 3 – 4 minutes then add the tomatoes and green peppers and a splash of water or chicken stock, and stir well.
Cover the pan and cook for about 30 minutes until the chicken is tender and the sauce thickened. It’s worth uncovering the chicken after 15 minutes so the sauce can thicken a bit.
Stir the yoghurt into the chicken off the heat (it will curdle if it boils) for a creamier sauce. Stir in the cilantro and check the seasoning.
Serve with the rice, naan bread or roasted cauliflower florets.