Inspired by Jamie Oliver.
This recipe is also good for the winter months. The Jamie Oliver website is wonderful. He features hundreds of amazingly healthy and scrumptious meals, for all ages. His website and cookbooks have been considerably helpful for me as I learn culinary skills and develop my own style of cooking. I encourage anyone who likes to cook or would like to learn to go check out his website and his cookbooks. It is a good place to begin and get inspiring ideas!
Prep time: 20 minutes
Cooking time: 1 hour
- 2 cloves of garlic
- 1-2 fresh red chilies
- sea salt
- freshly ground black pepper
- 1 thumb-sized piece of fresh ginger
- 2 onions
- olive oil or coconut oil
- 1 stick of cinnamon
- 2 bay leaves
- a small handful of green cardamom pods
- 6 skinless boneless organic free-range chicken thighs or breast
- 1x14oz. can of plum tomatoes
- 1 cup of yogurt
- ½ bunch of fresh coriander or cilantro to garnish
- white or brown basmati rice to serve
Peel the garlic, de-seed the chilies, and place into mortar and pestle to make a rough paste. Add salt and pepper. Peel, chop, and grate ginger and add to paste. Set aside.
Finely chop the onions.
Heat the oil in a large dutch-oven sauce pan. Add the cinnamon, bay leaves, and cardamom. Stir for 1 min. Add the onions. Reduce heat to low and slightly fry for 15 minutes, or until onions are soft.
Chop the chicken into cubes and add to pan. Stir.
Add the chili paste. Cook for 2 more minutes.
Add the tomatoes. Bring to a boil, reduce heat to low.
Add the yogurt and cook for another 10-15 minutes, until the chicken is tender and the sauce has thickened.
Make in the morning and let in marinate in the juices all day. When ready to serve, heat and enjoy with rice. Garnish with cilantro or coriander. Enjoy!