Serves 4 to 6


10ml salt

a pinch of ground cloves

5ml garam masala 

2ml chilli powder

5ml turmeric

5ml ground coriander

10ml ground cumin

10ml paprika

1kg skinless chicken pieces

45ml oil

1 large onion, chopped

15ml grated fresh ginger

15ml chopped garlic

400g can of whole peeled tomatoes, chopped

1 bay leaf

1 stick cinnamon

1 green chilli, deseeded and sliced

400ml can of coconut milk

salt and pepper to taste


Combine salt, cloves, masala, chilli powder, turmeric, coriander, cumin and paprika.

Rub into chicken.

Set aside for at least 10 minutes refrigerate overnight to improve flavour. 

Heat the oil and fry the onion until soft. Add ginger, garlic, tomatoes, bay leaf and cinnamon.

Sauté for a few minutes.

Add the chillies to the onion mixture and cook for a few minutes. 

Add the chicken and cook on high for 5 minutes. 

Add coconut milk, cover and simmer on low heat for 30 minutes stirring occasionally.

Check seasoning and serve with basmati rice and sambals.

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