Ingredients
Method
- Gather your ingredients together.
- Heat the oil in a large deep skillet over medium-high heat.
- Grate the onion, we used a food processor.
- Add onions and garlic, cook for about 2 minutes.
- Add the chicken, and season with turmeric, chili powder and salt.
- Fry gently, using a wooden spoon scrape the bottom of the pan frequently, turning the chicken.
- Add the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes.
- Uncover, and simmer for another 10 minutes to allow the excess liquid to evaporate.
- While the chicken is cooking, grate the ginger.
- Chop and measure the parsley.
- Add the butter, cumin, ground coriander, ginger and cilantro, then simmer for another 5 to 7 minutes.
- Serve over rice.
Notes
This dish is full of wonderful flavors, but it is not necessarily hot. If you would like to add heat to the dish add a few more peppers.