One thing I miss about staying at my parents home, is coming home to hearty meals. I tend to get tired of my quick fixes. On the days where I’m feeling like this i usually make curries, I feel they are super “hearty”. I particularly like this recipe because it has cumin– which is my favourite spice I love the aroma it gives to dishes. So you will see that quite a lot of my dishes will have cumin. So I hope you do try out the recipe, if you do please take pictures and post them with the hashtag #inheatherskitchen on all social media sites so I can check it out. See you soon x
Makes 4 pieces chicken
2 chicken thighs, 2 Chicken Drumsticks (no skin)
2 tbsp vegetable oil
1 tsp cumin seed
1 medium onion
2 chopped garlic clove,
1 tsp turmeric
1/2 tsp cumin powder
1 tsp chilli flakes
½ tsp garam masala
1 tsp curry powder
2 tsp paprika
2 large largely chopped pepper: red and green
250ml tub natural yogurt
- Fry the cumin seeds for just a few secs then tip in the onions and turn the heat down low. Fry at low heat for 7 mins.
- Put in the ginger and garlic and fry for a minute or so, then sprinkle in the turmeric, garam masala and paprika, cumin and chilli flakes. Stir in the chicken and peppers and continue frying for about 10 mins Add a little water stop the chicken sticking to the pan.
- Stir the tomato purée into the pan then the yogurt, then add 125ml of water. Season with some salt.Then Bring to a simmer on a medium heat and cook without a lid for about 30-35 mins until the chicken cooked.