2-3 red chillies (or 1 scotch bonnet), finely diced
3 tomatoes, diced
1 red pepper, diced
1 large potato, diced
1tbsp tomato puree
2tsp ground cumin
2tsp curry powder
1/2tsp turmeric
1/4tsp cardamom powder
1 stock cube (I used pork)
¼ cup plain yoghurt
200ml coconut milk
Salt & pepper for seasoning
Gently fry the onion until soft.
Add in the garlic & ginger and fry for another minute before adding the chillies. Continue to fry for another minute then add in the diced tomatoes and tomato puree.
Stir thoroughly and cook for a few minutes then add in the cumin, curry powder, turmeric & cardamom. Crumble in the stock cube and stir thoroughly.
Next add the diced pepper, yoghurt and diced potato and simmer with the lid on for 10 minutes.
Now add in the chicken thighs and coconut milk, stir then cover and cook for a further 20-30 minutes, until the chicken is cooked and the potatoes are soft.
Add seasoning to taste. Serve with rice and enjoy!
