I cannot believe it’s February already, honestly where does the time go? Every single day matters and eating healthy, delicious food is what matters to me and I’m sure many of you too! (with of course the occasional treat!)
This delicious Indian dish is cooked with a number of traditional spices that you probably already own. The base is made up of fried onions, garlic and ginger and is simmered with hot water and the sauce from the chopped tomatoes. Due to the low and long simmering process it’s best to use chicken thigh meat, which is much more forgiving in the casserole than breast.
The recipe was slightly adapted from a fantastic cooking book that really helped me to get started in the kitchen ‘Leith’s How To Cook’. Enjoy this dish with friends and family as it’s perfect for dinner parties, as well as quiet evenings in. Try it and I know it will soon become a household favourite.
Prep Time: 15 Minutes
Cooking Time: 50 Minutes
400g x Chicken Thighs (boned & cut into large chunks)
2 x Onions (sliced)
1 x Garlic Clove (finely chopped)
3cm x Fresh Root Ginger (grated)
1/2 tsp x Ground Coriander
1/2 tsp x Ground Cumin
1/2 tsp x Kashmiri Chilli Powder
1/2 tsp x Ground Turmeric
1/2 tsp x Ground Cinnamon
1/4 tsp x Ground Nutmeg
3 x Cardamom Pods (lightly crushed)
200g x Basmati Rice
1 x Bay Leaf
400g x Can of Tinned Tomatoes
250ml x Hot Water
Salt & Freshly Ground Pepper
Coriander Sprigs (chopped)
Mango Chutney (optional)
1. Start by measuring all the ground spices into a small bowl. Heat some olive oil in a large casserole dish on the hob over a medium-high heat. Once hot, add the chicken and cook until slightly golden (around 10-12 minutes depending on the size). Remove the chicken to a plate and set aside.
2. Reduce the heat to medium-high and add some extra olive oil to the casserole along with the onions until they start to soften. Add the cardamom pods, along with the garlic and ginger. After a few minutes, add the spices from the small bowl and mix well with a wooden spoon for an extra minute.
3. Add the rice and bay leaf to the casserole, then return the chicken thighs along with the chopped tomatoes.
4. Next, add the hot water and season well with plenty of pepper. Stir the mixture well, add the lid and increase the heat to maximum. Once the mixture is boiling, lower the heat to a very low setting and allow to simmer gently for 20 minutes (refrain from removing the lid until the time is up).
5. Remove the casserole from the heat and leave to stand, again without removing the lid, for a further 20 minutes.
6. After the time is up, remove the lid and stir well with a wooden spoon. Add the coriander and serve with mango chutney.