SLOW COOKED CHICKEN BHUNA

Ingredient

• 1 tablespoon olive or rapeseed oil
• 2 onions sliced
• 3 cloves garlic crushed or grated
• 2 cm ginger grated
• 1 teaspoon chilli flakes
• 2 teaspoons cumin seeds
• 2 teaspoons ground coriander
• 2 teaspoons garam masala
• 600 g diced chicken thigh
• 400 g tin chopped tomatoes
• ½ teaspoon salt
• 2 tablespoons fresh coriander cilantro plus extra for garnish
• Basmati rice and / or naans to serve

Instructions

1. Preheat your oven to 160C/140C fan/gas mark 3/325F (or use your slow cooker – see below).
2. Place the oil and sliced onions in a medium pan and fry on a low heat, with the lid on, for 5 minutes until softened.
3. Remove the lid and add the garlic, ginger and chilli flakes and cook for 1 more minute.
4. Next add the cumin, coriander and garam masala and cook for a further 2 minutes, stirring regularly – add a small splash of water if the pan gets too dry, to ensure your spices don’t burn.
5. Next add the diced chicken, tomatoes and salt and bring to the boil.
6. Transfer the curry to an oven proof dish with a lid, and place it in your preheated oven for 1 hour 30 minutes.
7. Alternatively transfer the curry in your slow cooker and cook for 4-6 hours on high or 6-8 hours on low.
8. When your curry is ready, stir in the fresh coriander and serve with rice and/or naan breads and all your favourite accompaniments.