Published Date:
23 May 2008
By Antony Worrall Thompson
INGREDIENTS:
* 3 tbsp vegetable oil
* 2 onion, finely sliced
* 2.5cm fresh root ginger, chopped
* 1 chilli, chopped
* 2 cloves of garlic, peeled and finely chopped
* 3 tbsp coriander, roughly chopped
* 1/2 tsp ground turmeric
* 1 tsp chilli powder
* 2 tsp ground garam masala
* 800g boneless chicken thighs, cut into bite-sized pieces
* 200ml coconut milk
* 2 tomatoes, quartered
* Salt
* Rice to serve
METHOD:
* Heat the oil in a medium saucepan, add the onions and cook until golden brown. Add the ginger, chilli, garlic and ground spices. Mix well for 1 minute, then add the chicken. Cook, stirring, over a moderate heat for 5 minutes.
* Reduce the heat to very low and add the coconut milk. Cook for a further 10 minutes or until the chicken is thoroughly cooked. Stir in the tomatoes and add salt to taste. Cook for a final 5 minutes to blend the masala well. Stir in the coriander and serve hot with rice.
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Last Updated:
23 May 2008 1:51 PM
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Source:
n/a
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Location:
Boston
