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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Yes, another curry with this title. Ingredients:
2 tablespoons peanut oil |
700 g chicken thigh fillets, sliced thinly |
1 onion, sliced thickly |
3 garlic cloves, crushed |
2 teaspoons grated ginger |
2 teaspoons coriander |
2 teaspoons cumin |
1 teaspoon turmeric |
1/2 teaspoon chili powder |
3 tomatoes, chopped coarsely |
1 cup coconut cream |
1/2 cup chicken stock |
2 tablespoons cilantro, chopped |
1 teaspoon brown sugar |
Directions:
1. Heat half the oil in a wok and stir fry chicken, in batches, til lightly browned; remove chicken from wok.
2. Heat remaining oil and stir fry onion, garlic and ginger until onion softens. Add spices and stir fry briefly til fragrant.
3. Add tomato; stir fry til just softened; return chicken to wok with remaining ingredients and stir til heated through.
4. Serve with homemade naan or chappatis.
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