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Ingredients

  • 2 tbsp vegetable oil
  • 8 cloves
  • 6 cardamom pods
  • 2 sticks cinnamon
  • 2 star anise
  • 2 onions, finely sliced
  • 2 tsp grated ginger
  • 4 cloves garlic, crushed
  • 4 tsp coriander powder
  • 2 tsp cumin powder
  • 1.5 tsp turmeric
  • 0.5 tsp chilli powder
  • 100 ml water
  • 200 g tinned chopped tomatoes
  • 600 g boneless and skinless chicken thighs
  • 200 ml chicken stock
  • 50 ml double cream
  • Pepper to, taste
  • 1 small bunch fresh coriander, finely chopped
  • Basmati rice, to serve

Method

  1. 1

    Heat the oil in a large saucepan on a medium heat and add the whole spices (cloves, cardamom, cinnamon, star anise) and cook for 1-2 minutes.

  2. 2

    Add the onions and fry for 5 minutes on a medium heat then add the ginger and garlic and stir fry for 1 minute then add the ground spices (coriander, cumin, turmeric and chilli powder). If they start sticking add the water and stir to form a paste. Stir for 2 minutes to keep the spices from sticking.

  3. 3

    Add the tomatoes and cook for 5 minutes on a medium heat then add the chicken thighs and stir well to cover in sauce. Cook for a couple of minutes then add the stock and simmer for 15 minutes.

  4. 4

    Stir through the cream, season to taste and add the coriander. Serve!

Dhruv Baker

Nutritional Details

Each serving provides
  • Energy 2512kj 600kcal 30%
  • Fat 27.6g 39%
  • Saturates 8.4g 42%
  • Sugars 6.4g 7%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 578kj/138kcal

Each serving provides

11.8g carbohydrate 0.9g fibre 8.0g protein

 
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