Saucy Kashmiri Tomato curry

Saucy Kashmiri Tomato curry

Serves 4

1 tbs ghee
2 tbs yellow mustard seeds
2 medium onions chopped
1 tbs ginger paste
1 tbs garlic paste
1 /2 tsp turmeric powder
1 tsp cumin
1 tsp coriander powder
1 tsp garam masala
400g can diced tomatoes
1 tbs kashmiri chilli diluted in 1/4 cup cold water
650g chicken thigh fillet cut into pieces
165g tin coconut milk
salt and pepper
1/3 cup fresh coriander chopped

Nuts & Bolts

1. In a large heavy base pot with lid, on medium heat, add ghee and mustard seeds toast for 20 seconds then add onions. Cook for 5 minutes.

2. Add ginger, garlic cook for 2 minutes. Add turmeric, cumin, coriander, garam masala, cook for 1 minute. Add tomatoes and kashmiri chilli, cook for 8 minutes.

3. Add chicken and cook for 10 minutes covered. Add coconut milk season to taste. Cover and cook for 8 minutes or until chicken is tender.

Season to taste

Calorie per serving : 450