Ingredients 

  • 2 tablespoon vegetable oil for frying
  • 1 teaspoon cumin seeds
  • 2 teaspoon fresh ginger, finely chopped
  • 2 teaspoon fresh garlic, finely chopped
  • 1 small onion, finely diced
  • 4 large free-range chicken thighs (boneless and skinless) cut into thirds
  • 1/2 teaspoon turmeric powder
  • 2 large tomatoes diced
  • 1 x 400g can chopped tomatoes 
  • 2 green chillies, chopped
  • 1 teaspoon salt
  • 10-15 fresh curry leaves
  • 1 x 165ml can of coconut milk
  • 1/2 teaspoon ground cardamom
  • Fresh chopped coriander

Method

  1. Heat the oil in a heavy based pan until hot
  2. Add the cumin seeds and stir. Let them sizzle for a moment before adding the ginger and garlic, and then the onion.
  3. When the onion has started to soften, add the chicken and fry until a golden brown colour.
  4. Add the turmeric, fresh and tinned tomato, green chilli, salt and curry leaves. Keep the curry on a steady heat until the chicken is cooked through.
  5. Add the coconut milk by stirring in the green cardamom powder and fresh coriander.
  6. Serve with steaming basmati rice or fresh roti.
The Thali Cafe is a Bristol institution, with five restaurants across the city. born nearly 15 years ago, The word “Thali” refers to the way meals are eaten in India – where a selection of healthy, delicious and nutritious dishes are served together on one plate – and also to the stainless steel, compartmentalised dishes they’re served on. www.thalicafe.co.uk 

The Thali Cafe is a Bristol institution, with five restaurants across the city. born nearly 15 years ago, The word “Thali” refers to the way meals are eaten in India – where a selection of healthy, delicious and nutritious dishes are served together on one plate – and also to the stainless steel, compartmentalised dishes they’re served on. www.thalicafe.co.uk