2 pounds chicken thighs or breast, with bone or boneless
2–3 tbsp canola oil
1 tsp cumin seeds
6 garlic cloves, finely chopped
2 cm/1½in fresh root ginger, finely grated
2 large onions, roughly chopped
28 oz can of crushed tomatoes
1 tsp ground turmeric
2 tsp freshly chopped green chillies or jalepeno’s
1 tsp garam masala
¼ tsp red chili powder
2 tsp coriander powder
2 tsp salt
2 cups of water
fresh cilantro to garnish
1.Heat the oil in a large saucepan over a medium heat.
2.Add the cumin seeds and onions and brown the onions, garlic, ginger, chillies for 8-10 minutes.
3.Then add all the dry spices and fry for 1-2 minutes.
4. Add the tomatoes and cook for 10–12 minutes.
5. Remove any skin from the chicken and add the chicken to the pan. Stir in and cook for 20–30 minutes, or until cooked through. season with more salt if needed.
6. Garnish with coriander and serve with naan or basmati rice.
Optional: Add 3 cups of spinach or any green veggie to this dish after the chicken is added and cooked through..