Looks lovely. Could we have the recipe please.
Hi Rosielea
Recipe as requested
Tamatar Murghi Chicken (Indian Tomato Chicken)
This says it serves 6 but it preparing it for just 1 or 2 use all the ingredients for the sauce and cut back on the meat. Halving the spices does not give you the full flavour – we had tried this and it tasted weak in comparison using the quantities given.
Serves:
6
· 1 large onion, quartered
· 4 cloves garlic
· 1 slice fresh root ginger
· 1 tablespoon olive oil
(6syns or HExB)
· 1 dessertspoon ground cumin
· 1 teaspoon ground turmeric
· 1 teaspoon salt
· 1 teaspoon freshly ground black pepper
· 1/2 teaspoon ground cardamom
· 1 cinnamon stick, broken
· 1/4 teaspoon ground cloves
· 2 bay leaves
· 1/4 teaspoon ground nutmeg
· 6 skinless chicken thighs (I use chicken or turkey breasts – would also be lovely with beef)
· 1 (400g) tin peeled plum tomatoes, crushed
·
Prep:
15 mins | Cook:
6-8hrs on low
Place onion, garlic and ginger in a food processor (or use hand blender) and process into a paste. Heat oil in a large frying pan over medium heat, add onion paste and sauté, stirring continuously, for about 10 minutes.
Stir in the cumin, turmeric, salt, pepper, cardamom, cinnamon, cloves, bay leaves and nutmeg. Sauté, stirring, for 1 to 2 minutes. Place chicken pieces in frying pan and stir them around with the spice mixture until they are well coated.
Sauté for another 4 minutes, then pour in the tomatoes with liquid and stir. When all spice is mixed transfer to Slow Cooker and cook on low for 6-8hrs.
Remove cinnamon stick and bay leaves before serving.
