About this recipe:Everyone asks me for the recipe. It is a great slow cooker meal, too. Ginger, garlic, cumin, cinnamon, turmeric are only a few of the spices used in this chicken and tomato dish. A long simmer develops the flavours.
1 large onion, quartered
4 cloves garlic
1 slice fresh root ginger
1 tablespoon olive oil
1 dessertspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground cardamom
1 cinnamon stick, broken
1/4 teaspoon ground cloves
2 bay leaves
1/4 teaspoon ground nutmeg
6 skinless chicken thighs
1 (400g) tin peeled plum tomatoes, crushed
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Method Prep:15min › Cook:2hr › Ready in:2hr15min
Place onion, garlic and ginger in a food processor and process into a paste. Heat oil in a large frying pan over medium heat, add onion paste and sauté, stirring continuously, for about 10 minutes.
Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Sauté, stirring, for 1 to 2 minutes. Place chicken pieces in frying pan and stir them around with the spice mixture until they are well coated.
Sauté for another 4 minutes, then pour in the tomatoes with liquid and stir. Reduce heat to low and simmer for 1 to 2 hours, or until the oil has separated from the liquid. Stir occasionally. (Note: If you simmer uncovered, the sauce will thicken; add water, or keep covered while simmering.) Remove cinnamon stick and bay leaves before serving.