 |
| Click to enlarge |
8 skinless, boneless chicken thighs cut into 3
2 tsps vegetable oil
Salt and freshly ground black pepper
4 garlic cloves, finely chopped
1tsp grated ginger root
2 onions, cut into wedges
4 tomatoes, roughly chopped
1 tsp ground tumeric
1tsp garam masala
2 large courgettes cut into 2cm (1in) rings
About 120ml (4fl oz) water
3 tbsp chopped coriander
- Preheat the over to 180°C/350°F/gas 4.
- Toss the chicken meat in the oil, then coat in 1 teaspoon of pepper and season with salt.
- Heat a saucepan and cook the chicken gently to colour but not scorch (spices become bitter if the heat is too intense). Brown all over, add the garlic, ginger and onions to the pan then fry over a medium heat for 3 minutes to lightly colour.
- Add 1 teaspoon of black pepper, the tomatoes, tumeric, garam masala, courgettes and water. Cook in the over for 25 minutes and fold in the coriander.
- Serve with lightly roasted herbed new potatoes
0 comments:
Post a Comment