Serves: 6
1.5kg skinless Chicken Thighs, diced
2-3 Green Chillies, chopped
4 tbsp Olive Oil
5 dried Red Chillies, chopped
2 Onions, diced
2 Garlic Cloves, crushed
1½ tbsp Tamarind Paste
1 slice Root Ginger
1 tbsp Chilli Powder
1 tsp Coriander Seeds
1 tsp Poppy Seeds
1 tsp Cumin Seeds
1 tsp Ground Cardamom
1 tsp Anise Seeds
small handful Coriander, chopped
Method
1. In small non-stick frying pan heat 2 tbsp of the Olive Oil. Add dried chillies, coriander, chilli powder, garlic, poppy seeds, cumin, cardamom, anise & garlic. Saute for 4-5 mins. Set aside to cool to room temperature.
2. Mix warm spices with fresh chillies, ginger, tamarind & corinader. Grind or blend to make a paste.
3. Heat remaining oil in pan & add the onions. Fry until brown. Add curry paste & cook for another 8-10 mins.
4. Add chicken, cook on low for 25-30 mins. Bring to boil before serving.
Macro info per serving:
Protein = 35.8g
Carbs = 3.5g
Fat = 47g
Energy = 580kcal