Ingredients 600g chicken thigh fillets, cut into pieces
2 onions, chopped
2 crushed garlic cloves
1 tbsp ginger
2 tsp cumin
2 tsp garam masala
2 tsp turmeric
2 tsp paprika
Hot chili powder to taste (I used about ¼ tsp)
400 g can chopped tomatoes
250 ml cream 3 cups rice
¼ cup coriander leaves - to garnish
¼ cup flaked almonds, or similar - to garnish
Heat about 1 tbsp oil in a wok or large frypan.
Add the chicken and cook for about 10 minutes or until it is browned.
Leave aside on a plate.
Heat another tbsp of oil in the pan, and cook the onions for about 5 - 10 minutes or until they are soft.
Reduce the heat and stir in the garlic, ginger and all the spices.
Cook for a minute. Add the tomatoes and the chicken.
Cover the pan and simmer for about 15 minutes.
Meanwhile cook the rice.
Stir in the cream and simmer until heated through.
Make a mound of the cooked rice by placing it in a cup, pressing down and then putting on the serving plates.
Spoon the chicken and sauce on the plate or serving bowls.
Sprinkle the coriander and almonds on top.
You could serve with poppadoms and a salad, or green vegetables.