Chicken Jalfrezi

• 2 garlic cloves, finely chopped
• 750 g chicken thigh fillets
• 1/4 teaspoon turmeric powder
• 1 onion, finely chopped
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 500 g tomatoes, finely chopped
• 1/4 tablespoon oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoons grated ginger
• 2 tablespoons fresh coriander, chopped

1. heat 2 tbsp oil in a medium pot and fry onion and garlic for a few minutes on high heat (be careful not to burn onion).
2. add the chicken, turmeric, chili powder and salt.
3. fry over medium low heat for 5-10 minutes, or until golden brown, scraping the base of the pan frequently and turning the chicken.
4. add tomatos, cover and cook over medium heat for 20 minutes.
5. uncover and simmer for 10 minutes so that excess liquid evaporates and the sauce thickens.
6. add cumin, ground coriander, ginger and fresh coriander and simmer for 5-7 minutes.
7. serve hot with plain rice, pitas or naan bread.

garlic, chicken thigh, turmeric powder, onion, red chili powder, salt, oil, ground cumin, ground coriander, ginger, fresh coriander

Taken from www.food.com/recipe/chicken-jalfrezi-190773 (may not work)