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Ingredients
Ingredients
500 g of chicken fillet, sliced or boneless thights
4 carrots, sliced
1 onion, finely chopped
2 garlic cloves, crushed
1 can of tomatoes, diced
10 g / bunch of fresh coriander, finely chopped
salt to taste
To spice it
2 tbsp. Garam masala
1 tsp cumin
or
1 tbsp. cumin
1 ½ tsp. nutmeg
1 tsp. coriander
½ tsp. ground cloves
a pinch of ground black pepper
To serve
rice, cooked
fresh cilantro
lime or lemon wedges
Method
Method
Heat the oil in a deep pot or a dutch oven and add in the chicken, cook until slighly golden.
Add the carrots, onion and garlic, cook for a few minutes before adding the canned tomatoes and chopped coriander.
Mix the spices together or use the Garam masala blend, add them to the pot.
Cook for 25 - 30 minutes on a medium heat, the last 10 minutes without a lid to let the excess moisture to evaporate.
Serve with cooked rice, fresh cilantro and lime wedges.
Time: 15 min (prep) + 40 min (cook)
Servings: 4 - 5
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