Ingredients

2 tablespoon(s) olive oil
4 chicken, legs
2 clove of garlic
30 g ginger, fresh
1 tablespoon(s) coriander, ground
2 tablespoon(s) curry, ground
1 tablespoon(s) cumin, ground
1 teaspoon(s) cayenne pepper
1 teaspoon(s) cardamom, ground
800 g canned tomatoes
1 tablespoon(s) granulated sugar
salt
pepper
300 g coconut milk
basmati rice , boiled, to serve
coriander, finely chopped, to serve
souvlaki pita breads , to serve

Instructions

1.Place a semi-deep casserole over medium-high heat and add the olive oil.
2.Add the chicken legs and sauté all sides well, for 4-5 minutes, until golden.
3.Finely chop the garlic, the ginger, and add them into the pot.
4.Keep sautéing for 1-2 minutes and add all the spices in.
5.Mix with a wooden spoon and add the canned tomatoes, the sugar, salt, pepper, and lower the heat to medium-low.
6.Cook for 10-15 minutes and add the coconut milk.
7.Keep cooking for 10-15 more minutes and remove from the heat.
8.Add the rice and mix.
9.Serve with finely chopped coriander and pita breads.

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