READY IN: 40mins


  • 900gchicken thighs, diced into 2 cm chunks
  • 4garlic cloves, peeled and chopped(or 4 tsp prepared minced garlic)
  • 1green chili, deseeded and chopped finely
  • 2tablespoonsginger, chopped
  • 2onions, diced
  • 1teaspoonturmeric powder
  • 2teaspoonschili powder
  • 2teaspoonsground cumin
  • 2teaspoonsground coriander
  • 1teaspoongaram masala
  • 400gdiced tomatoes
  • 1teaspoonlemon juice
  • 1tablespoonfresh coriander, chopped(optional)
  • 2tablespoonsvegetable oil
  • 300ggreen beans, trimmed and cut into 3 cm pieces(optional)

    Serving Size: 1 (324) g

    Servings Per Recipe:6

    Calories: 403.3

    Calories from Fat 252 g 63 %

    Total Fat 28.1 g 43 %

    Saturated Fat 7.1 g 35 %

    Cholesterol 126 mg 42 %

    Sodium 136.4 mg 5 %

    Total Carbohydrate10 g 3 %

    Dietary Fiber 2.5 g 10 %

    Sugars 3.9 g 15 %

    Protein 27.7 g 55 %


  • Heat the oil in a large deep frying pan (or wok, karahi, tagine) and add the garlic, green chillies and ginger. Mix them for a minute in the hot oil then add chopped onions. Stir and leave to cook over low heat for 8 to 10 minutes until soft and golden.
  • Add turmeric, chilli, cumin coriander and garam masala powders. Stir and cook for one minute.
  • Add the tomatoes, stir. Cover the pan, turn up heat to medium and bring to a boil. Stir occasionally while it simmers, until the sauce thickens (approximately 5 minutes).
  • Add the chicken tothe pan and mix, ensuring all pieces of chicken are well coated in the sauce. Cook over medium heat, stirring occasionally for 20 minutes, or until the chicken is tender.
  • If using beans, par-boil or microwave them for a few minutes and add to the sauce for the last 10 minutes or so.
  • Before serving, stir in lemon juice and garnish with coriander (if using). Serve with basmati/pilau rice and/or naan/roti).
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