Our tech lead Carlos whipped up this fragrant one-pot warmer dish for lunch!
- Oliveology olive oil: 4 tbsp
- Fosse Meadows Farm Chicken Thighs: 750g, skinned and boned
- Chegworth Valley: 2 onions, 6 garlic cloves, roughly chopped
- 50g ginger, roughly chopped
- 2 tsp cumin seeds
- 1 tsp fennel seed
- 1 x 5cm cinnamon stick
- 1 tsp chilli flakes
- 1 tsp garam masala
- 1 tsp turmeric
- 1 tsp caster sugar
- 400g chopped tomatoes
- 250ml hot chicken stock
- 2 tbsp chopped coriander
- 200g basmalti rice
Coarsely grate the onion and place into a bowl and set aside.
Crush the garlic to a paste with a knife, garlic press or the back of a fork with some salt on a chopping board and finely grate the ginger.
Heat the oil in a big pan on a medium heat. Mix the cumin and fennel seeds with the cinnamon and chilli flakes and add to the pan. Shimmy it all around for about half a minute until you can start to smell the spices.
Add the onion paste – be careful as it’ll spit. Fry the water off and until the onions turn golden brown. Add the garlic and ginger paste and cook for another couple of minutes.
Add the garam masala, turmeric, and sugar and cook for half a minute or so before chucking in the tomatoes. Cook on a medium heat for about 10 mins without a lid.
Cut the chicken thighs into 3cm chunks and add to the pan. Cook for 5 mins and then pour in the hot chicken stock. Simmer until the chicken is tender, for about 10 minutes.
Serve with spiced potatoes, fluffy basmati rice and a yogurt dollop on the side.