Ingredients
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2 tbsp OilExtra-virgin olive
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1 OnionChopped
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900 G Chicken BreastBoneless and skinless
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3 Garlic ClovesCrushed
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1 tbsp GingerCrushed
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1 tbsp Parpika
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1 tsp Turmericground
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1 tsp Corianderground
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1/2 tsp Cuminground
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400 g Tomatoestinned and chopped
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350 ml Chicken stock
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120 ml Saltdouble creamed
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Pepperfreshly ground and black
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RiceBasmati for serving
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1 tbsp Corianderfreshly chopped for garnish
Directions
Making Indian at home doesn’t have to be intimidating—this recipe comes together in under an hour! We suggest pairing it with rice or naan. Check out our easy guide for how to cook rice and make yourself a perfect fluffy bowl of the good stuff.
Steps
1
Done
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n a large pot over medium-high heat, heat oil. Add onion and cook until soft, 5 minutes. Add chicken and sear until no pink remains, 5 minutes. Stir in garlic and ginger and cook until fragrant, 1 minute. |
2
Done
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Add spices and cook until very fragrant, 1 minute. Add tomatoes and stock and bring to a simmer. Stir in double cream, and season with salt and pepper. Simmer until chicken pieces are cooked through and tender, about 10 minutes. |
3
Done
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Serve over rice or with naan, garnished with coriander. |
2 Comments Hide Comments
This is an incredible dinner, I need to make this soon!
Can’t wait to try this recipe, it looks very yum.