A simple chicken dish with great fresh spicy flavours. This is delicious served with a dollop of yoghurt, plenty of of fresh coriander, plain basmati rice and naan.

Serves four

1 chicken portioned and skinned
teaspoon cumin seeds
one inch cinnamon stick (leave whole)
6 squashed cardamon pods
1 bay leaf
1/2 teaspoon peppercorns
175g finely chopped onions
7 cloves garlic finely chopped
one inch fresh ginger finely chopped
1 450g tin of tomatoes
1/2 teaspoon cayenne pepper
1/2 teaspoon garam masala
salt to taste
fresh coriander

Heat oil in a large pan or wok, add the cumin seeds, cinnamon, cardamon pods, bay leaves and peppercorns – stir once
Add the onions, garlic and ginger and cook until just brown
Add the tomatoes, chicken, salt, cayenne pepper and chopped coriander stalks
Bring to the boil and reduce heat to a simmer, stir regularly for about 25 minutes
You can now let it cool and heat up when you are ready to serve, it tastes even better left until the next day!
Turn up the heat and gently stir in the garam masala for about 5 minutes
Remove the cinnamon stick & bay leaf
Stir in a dollop of yoghurt and garnish with fresh chopped coriander

Wine: has to be Kingfisher beer!

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