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Serves: 10

Ingredients

4 tbsp ghee
2 large onions, chopped
500 g tinned tomatoes
4 tsp chilli powder
2.5 tsp salt
2 tsp fresh ginger, crushed
3 tsp coriander powder
1 tsp fresh garlic, crushed
1 tsp turmeric
1.75 kg chicken, chopped
1/2 tsp cumin seeds
handful fresh coriander, chopped

Source

This recipe had been sourced from Asian Food Survey

Healthy Hints

This may be lower in total fat than a traditional recipe but it still gives you unhealthy saturated fats which have been shown to raise bad or LDL blood cholesterol making you more prone to heart disease. Swap rapeseed, canola or corn oil for the ghee and use as little as you can to keep the saturated fats down. And use less salt, especially if you have high blood pressure.

Cooking Guide

1. Heat a large non-stick pan and add the ghee (clarified butter). Sauté the onions in the ghee over a medium heat until golden brown (about 7-10 minutes).

2. Add the tomatoes, chilli, salt, ginger, coriander, garlic and turmeric. Stir for a few minutes to blend the flavours.

3. Add the chicken and the cumin seeds and stir well. Cover with a tight-fitting lid and cook over a low heat for about twenty-five minutes or until the chicken is tender. To check if the chicken is cooked, pierce a leg piece of chicken close to the bone - the juices should run clear.

4. Garnish with fresh coriander.