serves
4
prep
10 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 1 medium tomato, peeled and roughly chopped, plus 1 more, quartered
- 500 g (1 lb 2 oz) boneless, skinless chicken thighs, cut into 2½ centimeter (1 inch) chunks
- 1½ tbsp finely chopped onion
- 3 tbsp peeled, finely grated root ginger
- 1½ tbsp finely grated garlic
- 4 tbsp yogurt
- ¼ tsp ground asafoetida
- 1 tsp salt
- 1 tbsp basaar mix
- 1 tsp ground coriander
- 1 tsp ground cumin
- 5 tbsp olive or sunflower oil
Instructions
With a stick blender, blend the roughly chopped tomato to a purée.
Mix the chicken, blended tomato, onion, ginger, garlic, 3 tbsp of the yogurt, the asafoetida and salt in a karhai, wok or medium-sized pan, about 23 cm in diameter. Set it over the highest heat you can muster and bring to a boil.
Cook, stirring and mixing, for 5-6 minutes. Add the basaar mix, ground coriander and cumin and stir for 1 minute.
Pour in the oil, incorporate thoroughly and cover for 1 minute. Uncover and stir in the tomato quarters and remaining yogurt. Stir for another 2 minutes, or until all signs of the yogurt have disappeared and the oil has pooled at the surface. Serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.