Sort ingredients
neenageshaw
QR Code
Listen
Pdf
Coat the chicken in the cumin, coriander, turmeric, and garam masala and leave to marinade for 10 minutes, covered in the fridge.
Once the chicken has marinated, heat the oil and butter in a large frying pan and add the chicken. Cook on a high heat for 4-5 minutes until the chicken is sealed.
Add the onion to the pan, turn the heat down to low-medium and cook for 5 minutes, stirring often, until the onion softens.
Add the red and green chilli, garlic, and ginger and cook for a further 2 minutes.
Add in the garam masala, turmeric, salt, cumin, and ground coriander. Stir to coat the onions, and cook for a further 2 minutes.
Add in the red and green pepper, tinned tomatoes, chicken stock, and tomato puree.
Bring to the boil, then simmer for 10 minutes until thickened.
Stir in the fresh coriander and serve with rice, topped with fresh coriander, a few chilli flakes, and some sliced red onion.