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chicken thigh fillet flour vegetable oil yellow onions garlic chili powder cumin powder curry powder tomato paste brown sugar chicken stock
Viewed: 46 - Published at: 3 years agoIngredients
- 1 kg chicken thigh fillet, cubed into bite size pieces (Can use bone in if you like)
- 1/3 cup plain flour
- 2 tablespoons vegetable oil
- 2 yellow onions, Sliced
- 2 garlic cloves, crushed
- 1/2 teaspoon chili powder
- 1 tablespoon cumin powder
- 2 tablespoons curry powder, adjust to your taste (I use Keens)
- 2 (440 g) cans crushed tomatoes
- 1/4 cup tomato paste
- 1 tablespoon brown sugar
- 4 cups chicken stock
Method
- Remove skin from chicken pieces, discard skin.
- Toss chicken in flour, shake off excess.
- Heat 1 tablespoon of the oil in a large pan, cook chicken, in batches until browned. Drain on absorbent paper.
- Heat remaining oil in pan, cook onion, garlic, chilli, cumin and curry powder until fragrant.
- Return chicken to pan with the undrained tomatoes, paste, sugar and stock.
- Bring to the boil, simmer uncovered for 30 minutes or until chicken is tender.
