INGREDIENT:
750 gms boneless chicken thighs cut into bitesize pieces
Half white cabbage head cut into just over 2inch squares
3 med Onions, chopped really fine
2 tbsp Ginger and Garlic paste
3 fresh medium tomatoes blended
2 or 3 Green chillies chopped
2 tsp Red chilli powder
3 tsp Coriander powder
2 tsp Cumin powder
1 tsp tumeric
1/2 tsp Garam masala
Veg oil – half cup
1/2 cup Coriander leaves
1 tsp cinnamon powder
1 heaped tsp of cracked black pepper
Salt to taste
Method:
Heat oil in pan.
Add the onions to the oil and cook this till golden and soft, add garlic and ginger, salt then cook well till oil splits.
Now add splash of water and all the spices except cinnamon to the pan…cook of well adding splashes of water till oil is splitting.
Add chicken and cook this now, stirring intermittently.
After about 10 mins add tomato puree, further cook this till you see oil splitting.
Add cabbage and cook this for about 5 mins covered.
Add chillies, half measuring cup of water, stir well and simmer covered till chicken cooked and you have a dryish dish with thick sauce adhering to the chicken and cabbage.
Add cinnamon powder and fresh coriander and serve.
TIPS:
Make your own cinnamon powder if you can by grinding in coffee grinder as its much more potent.
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