• 1 tbsp sunflower oil
  • 2 boneless and skinless chicken thigh fillets, cut into pieces
  • 1 large onion, peeled and sliced
  • 2 cloves garlic, peeled and finely chopped
  • 2 sticks cinnamon
  • 2 pieces star anise
  • 1 tbsp fennel seeds
  • 2 x 400g tins chopped tomatoes
  • 12g fresh coriander, washed, to garnish


  1. 1

    Heat half the oil in a large pan over a high heat and brown the chicken all over until golden (you may need to do this in batches). Remove from the pan with a slotted spoon and set aside.

  2. 2

    Return the pan to the heat with the rest of the oil and add the onion and garlic. Cook for 5-7 minutes, stirring, until the onion is golden and caramelised, then stir in the cinnamon, star anise and fennel seeds and cook for a further 2 minutes.

  3. 3

    Return the browned chicken to the pan, add the chopped tomatoes and stir everything together. Cover the pan and simmer gently for 10 minutes until the chicken is tender.

  4. 4

    Garnish with the coriander leaves and serve with basmati rice.

Nutritional Details

Each serving provides
  • Energy 662kj 158kcal 8%
  • Fat 6.4g 9%
  • Saturates 1.1g 6%
  • Sugars 10.5g 12%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 285kj/68kcal

Each serving provides

11.5g carbohydrate 3.3g fibre 11.9g protein

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