2 cloves garlic, finely chopped 
750 grams skinless chicken thigh fillets, 
1\4 teaspoon ground turmeric 
1 - onion finely chopped 
1 teaspoon red chili powder 
1 teaspoon salt 
500 grams tomato finely chopped 
2 tablespoons oil 
1 teaspoon ground cumin 
1 teaspoon ground coriander 
2 tablespoon ginger, grated 
2 tablespoons coriander, fresh, chopped 

1. Heat about 2 tablespoons oil in a deep frying pan and fry the onion and garlic for 2 minutes over high heat. 
2. Add the chicken, turmeric, chili powder and salt. Fry gently for 5-10 minutes, or until golden brown, scraping the base of the pan frequently and turning the chicken. 
3. Add the tomato, cover and cook over medium heat for 20 minutes. Uncover and simmer for 10 minutes to let all the excess liquid evaporates and the sauce thicken. 
4. Add oil, cumin, ground coriander, ginger and fresh coriander and simmer for 5-7 minutes or until oil separates out from the thick sauce. 
5. Sever the chicken pieces with the sauce spooned on top. 
6. This dish could be served with boiled rice, chapati or naan . 


This recipe serves 6 people.
Preparation Time: 15 minutes.
Cooking Time: 40 minutes.