Ingredients
2 tablespoon plain oil
1 teaspoon cumin seeds
1 teaspoon brown mustard seeds
1 teaspoon fennel seeds
1 onion, diced
3 clove garlic, sliced
3 centimetre piece of fresh ginger, peeled and sliced
2 level tbsp curry powder
1/2 teaspoon chilli powder
1 kilogram boneless chicken thigh, diced
3.5 curry leaves, torn (if you can find them, but not essential)
2 large tomatoes, diced
3/4 cup water
1 teaspoon flaky sea salt
Method
1. Heat the oil in a large saucepan over a medium heat, then add the seeds and swirl the pan until they start to pop.
2. Reduce the heat and add the onion, garlic and ginger, cooking for 3-4 minutes until softened and fragrant.
3. Add the curry powder, chilli, chicken and curry leaves if using. Mix together, then add the tomatoes, water and salt.
4. Cook the curry at a gentle simmer for 20 minutes until the chicken is cooked and tender.
5. Check seasoning and serve with Fiji rice and steamed greens.
Fiji rice and greens, to serve;
Note
Woman's Weekly Food
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Recipe By:
New Zealand Woman's Weekly
