A simple dish, good with both rice and chapatis.
- 4 tbsp olive or sunflower oil
- 1 medium onion, finely chopped
- 1 tsp finely grated or crushed garlic
- 1 tsp peeled, finely grated root ginger
- 700 g (1 lb 9 oz) boneless, skinless chicken thighs, cut into 2½ cm (1 inch) chunks
- 4 tbsp roughly chopped canned tomatoes
- 3–4 hot green chillies, finely chopped
- ½ tsp salt
- 1 tsp turmeric
- ¼ tsp chilli powder
- 1 tsp garam masala
- 1½ tbsp dried fenugreek leaves (kasuri methi)
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.
Set a 25 cm pan over a medium heat. Add the oil and, when it’s hot, tip in the onion. Stir and fry for 10 minutes, or until it is light brown, then add the garlic and ginger. Stir and fry for 2 minutes.
Now add the chicken and brown for 2 minutes. Put in the tomatoes and green chillies. Stir for 2 minutes, then add the salt and turmeric. Mix well for 5 minutes before adding the chilli powder and garam masala. Stir and crumble in the dried fenugreek leaves. Mix in 360 ml of hot water, or enough just to cover the chicken, and bring to a simmer. Cover and cook over a low heat for 20 minutes, then serve.