Serves: 4

  • 2 tablespoons vegetable oil or Fry light
  • 1 onion, grated
  • 2 cloves garlic, chopped
  • 675g boneless, skinless chicken thighs, cut in half
  • One pot of Spice Lounge Jalfrezi Blend
  • 1 teaspoon salt
  • 1 (400g) tin chopped tomatoes
  • 25g chopped coriander leaves

Prep: 20min  ›  Cook: 55min  ›  Ready in: 1hr 15min

  1. Heat the oil in a large deep frying pan over medium-high heat.
  2. Add onions and garlic, and cook for about 2 minutes.
  3. Add the chicken, and season with the Spice lounge Jalfrezi blend and salt. Fry gently, scraping the bottom of the pan frequently and turning the chicken.
  4. Pour in the tomatoes with their juice, cover the pan, and simmer over medium heat for 20 minutes.
  5. Uncover, and simmer for another 10 minutes to let the excess liquid evaporate.
  6. Add and fresh coriander, and simmer for another 5 to 7 minutes.
  7. Serve the chicken pieces with sauce spooned over the top.