Preparation:
1. Heat the butter and oil in a large frying pan, Add the onion and garlic, Cover and cook for 4-5 minutes or until the onion is softened.
2. Add the cumin, coriander and chilli powder and coo for a minute, stirring continuously.
3. Push the onion to one side to one side of the pan, then add the chicken and brown on both sides. Stir in the tomatoes and the tomato puree and season to taste.
4. Bring to the boil, stirring continuously. Cover and simmer gently for about 30 minutes or until the chicken is tender.
5. Stir in the parsley and serve immediately.
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Ingredients
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8 chicken thighs
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400g tomatoes
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1 tsp tomato puree
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15g butter or margarine
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1 tsp vegetable oil
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1 large onion, chopped
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1 garlic clove, crushed
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a few curry leaves
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1 tsp ground cumin
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large pinch of chilli powder
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salt and pepper
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2 tsp chopped parsley
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Prep Time: 45 minutes
No of Serves: 3 Members
