Spiced Poultry Stew
9,2 / 10
- 4 Tbsps sunflower oil (or vegetable oil)
- 1 large onion (peeled and finely sliced)
- 2 cloves garlic cloves (chopped)
- ½ inch fresh ginger (peeled and chopped)
- 1 tsp ground cilantro
- 1 pinch Turmeric
- ½ tsp ground Cumin
- ½ tsp Garam Masala
- 1 tsp paprika
- 4 tomatoes (chopped)
- 4 Chicken thigh (skinned)
Heat the oil in a heavy-based pan. Add the onion and sauté for about 20 minutes, until deep gold and soft. Add the garlic and ginger and fry for one minute. Add the spices and fry for a further minute.
Add 400 ml water, stir and allow to simmer gently for 10 minutes, then add the chopped tomatoes and simmer for a further five minutes. Add a little salt.
Add the skinned chicken thighs to the sauce and add 350 ml water. Cook over a low heat for 30 minutes or until the chicken is cooked through. Make sure no pink juices run out when pierced with a knife or skewer. Serve with rice or naan bread.