- serves 4 people
- preparation 10 minutes
- cooking 35 minutes
- difficulty Easy level
Ingredients
- 2 tbsp vegetable oil
- 1 cinnamon stick
- 2 cardamom pods
- ½ tsp fennel seeds
- 1 onion, finely chopped
- 3 cloves garlic, chopped
- 2 cm piece ginger, minced
- 4 curry leaves
- 1 piece pandan leaf
- ½ tsp turmeric
- ½ tsp chilli powder
- 1 tsp cumin powder
- 2 tomatoes, chopped
- 400 g chicken thighs, deboned and skin removed
- 1 270ml can coconut cream
- Cooked rice, to serve
Instructions
- Add oil to a heavy-based pan and add the cinnamon stick, cardamom and fennel and cook until fragrant.
- Now add the onion, garlic, ginger and curry leaves. Cook until soft then add the remaining spices and then the tomatoes and cook until thick.
- Add the chicken, coconut cream and ¾ cup of water and cook with the lid on for 20 minutes. Serve with rice.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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