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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 3 |
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I defrosted some chicken thighs and just did not know what to do with them. I'm on a serious health kick at the moment so it had to be something low calorie. This is what I came up with. I imagine that chicken breasts, or pieces would work just as well. If you use chicken pieces on the bone, adjust your cooking time as it will take a little longer. Ingredients:
1 tablespoon olive oil |
1/2 red onion, chopped |
3 garlic cloves, crushed |
2 cm fresh ginger, grated |
2 cardamom pods |
1/4 teaspoon cumin powder |
1/4 teaspoon coriander powder |
1/4 teaspoon curry powder |
5 boneless skinless chicken thighs |
1 (8 ounce) can tomatoes, diced |
1/2 teaspoon sugar |
Directions:
1. Chop the chicken thighs into bite sized pieces.
2. In a pot, heat olive oil.
3. Add chopped onion and fry until translucent.
4. Add garlic, ginger, cardamom, cumin, coriander and curry powders and fry for a minute.
5. Add chicken pieces and fry until lightly browned.
6. Add the can of tomatoes and bring to the boil.
7. Sprinkle your sugar in and turn down the heat to a simmer.
8. Leave to simmer for at least an hour and serve with Basmati rice.
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