INGREDIENTS:
3 tbsp cooking oil
1 tbsp garam masala
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp cayenne pepper
1 whole cinnamon stick
1 medium onion, finely chopped
3cm fresh ginger, grated
4 cloves garlic, finely minced
1kg pieces chicken, (i used random pieces found in my fridge)
1 can chopped tomatoes
1 cup chicken stock
Fresh coriander leaves, for garnish, optional
1 cup frozen carrots and peas
Cooked SPEKKO ROYAL UMBRELLA JASMINE LONG GRAIN WHITE RICE to serve.
METHOD:
In a heavy-bottomed based pan, heat cooking oil over low heat. Add garam masala, coriander, ground cumin, cayenne pepper, and cinnamon sticks and cook for about a minute or until fragrant. Be careful not to burn the spices.
Add onion, ginger, and garlic and increase the heat to medium, fry until onion is softened about 3 minutes.
Increase the heat to medium high and add chicken pieces. Cook the meat until brown for about 5 minutes and coat pieces with the onion and spices very well than add tomatoes.
Add stock, salt than bring to a boil, cover with lid and allow to simmer for about 30 minutes on medium heat. Meanwhile cook SPEKKO ROYAL UMBRELLA JASMINE LONG GRAIN WHITE RICE ACCORDING TO PACKAGE DIRECTIONS.
once the meat is cook through and tender add the frozen veggies anc cook for 2 minutes. Remove from heat and Sprinkle with chopped fresh coriander. You are ready to serve.
