Typical of oriental cuisine, this recipe makes use of spices, which perfume and flavor the dish.
Ingredients for 4 portions
- Boneless, skinless chicken thigh meat (cut into 8 equal pieces) 400 g
- Madras spice paste 50 g
- Red pepper (chopped) 100 g
- Chopped tomatoes 150 g
- Fresh coriander (chopped) 2 g
- Large onion (diced)
- Fresh mint (chopped)
- Flour 4 Tsp
- Olive oil 20 ml
- Water 100 ml
Preparation
Heat the oil in a pan over medium heat. Add the onions and cook until browned.
Toss the chicken in the flour and ensure it is well covered.
Add the madras spice paste and coated chicken, fry for approximately 5 minutes to cook out the spices, occasionally adding a little water to prevent sticking to the bottom of the pan.
Add the mint, half the coriander, tomatoes and pepper, bring to a boil and cook for a further 5 minutes.
Add the water, bring to a boil, reduce to a brisk simmer and cook for 10-15 minutes or until the chicken is cooked through and the sauce is of the right flavour and consistency.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.