• 1 onion, roughly chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1 tbsp oil
  • 2 x 390g cartons chopped tomatoes
  • ½ tsp sugar
  • 3cm piece root ginger, peeled and finely chopped
  • 2 cloves garlic, finely chopped
  • 2 red chillies, deseeded and finely chopped
  • 400ml tin reduced-fat coconut milk
  • 8 bone-in and skinless chicken thighs
  • Juice of ½ lime
  • 3 tbsp chopped coriander


  1. 1

    Whizz the onion in a food processor with the coriander, cumin, turmeric and 100ml water, until a paste is formed.

  2. 2

    Heat the oil in a large sauté pan or shallow casserole dish. Add the onion paste, tomatoes, sugar and 1 tsp salt. Simmer together for 5 minutes, stirring.

  3. 3

    Stir in the ginger, garlic, chopped chilli and coconut milk. Bring to a simmer, then add the chicken thighs. Cover and gently simmer for 15 minutes.

  4. 4

    Remove the lid, increase the heat and simmer for a further 5-10 minutes or until the sauce has thickened. Stir in the lime juice and coriander. Serve with rice.

Nutritional Details

Each serving provides
  • Energy 3031kj 724kcal 36%
  • Fat 48.9g 70%
  • Saturates 23.0g 115%
  • Sugars 12.5g 14%
  • Salt 0.4g 7%

% of the Reference Intakes

Typical values per 100g: Energy 536kj/128kcal

Each serving provides

14.8g carbohydrate 4.3g fibre 54.2g protein

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