Sweet and tangy chicken curry
We loved the tangy flavour of this curry, we hope you love it too.
Ingredients
- 8 chicken thighs [skinless]
- 75 g unsalted butter
- 4 onion (red)
- 1 1/2 tsp dried chilli flakes
- 4 cm fresh ginger [finely chopped or grated]
- 10 g cumin (ground) [2 tsp]
- 1 1/2 tsp garam masala
- 2 tbsp coriander (ground)
- 2 cans chopped tomatoes (canned)
- 75 ml white wine vinegar
- 25 g sugar
- 2 cups jasmine rice
Instructions
- Cook rice according to package instructions. Approx. 15min.
- Meanwhile: Melt half the butter in a large pan set over a medium heat and brown the (skinless) thighs for 2 minutes on each side. Remove and set aside.
- Meanwhile: dice onion and prepare the spices
- Turn the heat down a little, add the remaining butter to the same pan and soften the diced onions with the chilli flakes and ginger, until just beginning to colour. Approx. 5 minutes.
- Stir in the ground cumin, coriander and garam masala and fry for 1 minute stirring all the time.
- Pour in the chopped tomatoes and add the vinegar and sugar. Bring to a boil and cook uncovered for 5 minutes before returning the chicken pieces to the pan.
- Simmer uncovered for about 20 minutes until the chicken is tender and juices run clear. Season to taste and server with rice.
Tried this recipe?Let us know how it was!
