Prep Time: 15 Minutes
Cook Time: 30 Minutes
Serves: 4-6 People
Ingredients
- 2 tbsp olive oil
- 2 brown onions – chopped
- 3 tbsp finely chopped fresh ginger
- 6 cloves of garlic – crushed
- *700g skinless chicken thigh or chicken breast cut into bite size pieces
SPICES
- 1 tbsp garam massala
- 1 tspn each of turmeric, coriander, chilli powder (substitute paprika for chilli if desired)
- 2 tspn cumin
- 700ml tomato passata
- *150 ml water
- 125 – 150ml cream
- *Salt and pepper to season
- *1 – 2 tspn of sugar
Method
- Heat a large pan or pot that has a lid over a medium/high heat, add oil, add onion and cook for approximately 5 minutes, until becoming golden, add ginger and garlic, cook for 1 minute, stirring all the time to prevent burning. Turn heat down to medium, add all spices and cook for 1 minute whilst stirring.
- Pour tomato passata into the pan and scrape to release any bits that might be stuck on the bottom, add chicken pieces to the pan & some of the water – turn heat to low/med, simmer for 15 minutes, add cream and season with salt & pepper, simmer for an additional 10 mins, stirring occasionally to avoid sticking.
- Serve over Basmati rice with Pappadams or Naan, add a dollop of yoghurt or some quick Raita if you have time. Garnish with fresh coriander leaves.
TIPS & NOTES
*Thigh takes a little longer to cook than breast meat, I like to use thigh meat for its flavour, you can substitute with breast meat if you prefer and reduce the cooking time.
*You may need all of this water or you may need a little more if it becomes too thick, start slowly and add as required.
*Don’t forget to season with salt and pepper, it makes all the difference to everything we cook and seasoning whilst it cooks.
Mandy Hall, Passionate SA Foodie
