Ingredients (serves 2)
Chicken and whatever veg you like - we use potato, carrot, green beans, red pepper, broccoli, cauliflower and fresh tomatoes to garnish (add at the very end of cooking)
1 tin of chopped tomatoes
¼ teaspoon chilli powder (or more if you like it very spicy!)
1 teaspoon coriander powder
1 ½ teaspoon ginger-garlic paste
½ teaspoon of fennel seeds
2 cinnamon sticks (medium size)
½ teaspoon garam masala powder
½ teaspoon turmeric powder
2 bay leaves
1 teaspoon cumin seeds
Marinate chicken with ginger-garlic paste, turmeric powder and garam masala powder and salt
Preheat a pan and splutter fennel seeds, cinnamon, cloves and bay leaves (when the pan is hot add a little water which will splutter the seeds – we prefer to use water rather than oil because we don’t like the oil floating on the sauce). Add chopped onions and fry until soft and golden and then add the marinated chicken and cook.
Add tin of chopped tomatoes, chilli powder, coriander powder and mix well. Add a dessert spoon of sugar, a little salt and some ground black pepper. Add the chicken/onion/spices mixture when it’s cooked and stir well.
Simmer on a low heat and add some milk to the sauce (or plain yoghurt if you prefer). Serve with fluffy rice from your Zojirushi.