Ingredients
Original recipe: 4 servings. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 800 graw boneless skinless chicken thighs, cut into 3 cm pieces
- 3 tbspneutral oil
- 600 gripe tomatoes, finely chopped
- 5 clovegarlic, minced
- 25 gfresh ginger, half grated and half cut into fine strips
- 2 eachgreen chilies, slit lengthwise
- 1 tspground coriander
- 1 tspground cumin
- ½ tspground black pepper
- ½ tspground turmeric
- ¾ tspsalt
- 60 mlwater
- 15 gcilantro, chopped
Make it
- Heat the oil in a large deep skillet over medium-high heat. Add chicken in a single layer and cook for 5–6 minutes, turning to color several sides.
- Add garlic and the grated half of the ginger. Stir for 1 minute, then add tomatoes, chilies, coriander, cumin, pepper, turmeric and salt.
- Pour in the water, cover and simmer over medium-low heat for 12 minutes, stirring once.
- Uncover and simmer for 8–10 minutes, stirring regularly, until the tomatoes form a thick sauce and chicken reaches 165°F (74°C) in its thickest pieces.
- Scatter with the remaining ginger strips and cilantro. Serve hot; remove the whole chilies for anyone who prefers a milder portion.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.