This is a fragrant South African dish, packed with flavourful spices. Delicious and quite easy to make.
The recipe is adapted from Eat Well magazine (winter 2016).
Ingredients:
1 large onion, finely chopped
4 garlic cloves, crushed
2 tbsp fresh ginger, grated
5 cloves
2 tsp turmeric
1 tsp white pepper
1 tsp ground cumin
1 tsp ground coriander
8 green cardamom pods, crushed
1 cinnamon stick
1 large red chilli, sliced
400 g can chopped tomatoes
2 tbsp mango chutney
1 chicken stock cube, crumbled
700 g bone-in skinless chicken thighs
500 g potatoes, peeled and quartered
fresh coriander leaves to sprinkle
season to taste
Method:
Heat the oil in a large, wide pan. Add the onion and fry for 5 mins until softened, stirring every now and then.
Stir in the garlic, ginger and cloves, and cook for 5 mins more, stirring frequently to stop it sticking.
Tip in the tomatoes with 2 cans of water, plus the chutney and crumbled stock cube. Add the chicken thighs, pushing them under the liquid.
Cover the pan and leave to cook for 35 mins. Stir well, add the potatoes and cook uncovered for 15-20 mins more until they are tender.
