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Ingredients
3 tbsp garlic infused oil 40g fresh root ginger, peeled and finely grated 1 long green chilli, deseeded and finely chopped (optional) 4 spring onions, green tops only, finely sliced 2 tsp garam masala 2 tsp ground cumin ΒΌ tsp hot chilli powder (optional) 6 boneless skinless chicken thighs, trimmed and quartered 1 red pepper, deseeded and cut into 3cm chunks 1 green pepper, deseeded and cut into 3cm chunks 400g tin chopped tomatoes 1 tsp caster sugar 4-5 tbsp non-dairy yoghurt (ideally unsweetened coconut milk yoghurt) 1 tsp flaked sea salt Basmati rice to serve
Method
Heat the oil in a large frying pan and add the ginger, green chilli (if using), spring onions and spices. Fry gently for 1 minute, stirring constantly. Add the chicken pieces and peppers and cook with the spices over a medium heat for 2 minutes, turning, until lightly coated. Pour the tomatoes into the pan, add the sugar and salt and bring to a simmer. Cook over a medium heat for 15 minutes, or until the tomatoes are very thick and the chicken is tender, stirring regularly. Add a splash of water if the sauce begins to stick. Stir in the yoghurt, warm through for a few seconds and serve with freshly cooked basmati rice and more yoghurt.
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