• 2 tbsp vegetable oil
  • 2 tsp brown mustard seeds
  • 1 large onion, finely chopped
  • 700g boneless chicken thighs
  • 3 cloves of garlic, thinly sliced
  • 1 heaped tbsp grated fresh ginger
  • 2-4 small green chillies, left whole 
  • 20 curry leaves 
  • 1-2 tsp chilli powder 
  •  1 ½ tbsp garam masala
  • 1 x 400g can tomatoes, blended until smooth 
  • a pinch of sugar
  • 50g tamarind paste (or use the juice from 1 lemon)

For the rice

  • 300g basmati rice
  • 1 tsp turmeric


  1. 1

    Fry the mustard seeds and half the curry leaves in the oil for 30 seconds until they begin to sizzle and pop. Add the onion and and fry gently for about 10 minutes until softened and lightly golden. 

  2. 2

    Add the garlic, ginger, green chilli (if using) and cook for 1 minute or until aromatic. Add the ground spices and cook for 1 minute, then stir in the tomato, sugar, tamarind and a big pinch of salt and simmer for about 5 minutes until rich and reduced. 

  3. 3

    Add the chicken and 200ml water, cover and cook for a 25-30 minutes or until cooked through. 

    Meanwhile, cook the rice with the turmeric and 450g boiling water in a covered pan over a low heat for 20 minutes until all the water is absorbed and the rice is cooked. Serve topped with the remaining curry leaves, with the rice on the side.

Nutritional Details

Each serving provides
  • Energy 2345kj 560kcal 28%
  • Fat 15.0g 21%
  • Saturates 1.7g 9%
  • Sugars 12.0g 13%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 469kj/112kcal

Each serving provides

12.0g carbohydrate 1.0g fibre 8.9g protein One of your 5 a day

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