Thariwala Chicken (Chicken with sauce)

Thariwala Chicken (Chicken with sauce)

Core recipe  using 1½ tsp of oil per serving from allowance

Serves 4

2 tbsp oil

1 large onion, finely chopped

1 garlic clove, finely chopped

400g can chopped tomatoes, blended in a food processor

150ml cold water

2 tsp ginger root, grated

2 green chillis, finely chopped

1½ tsp salt

1 tsp ground turmeric

2 tsp garam masala

2 handfuls fresh coriander, chopped

2 skinless chicken legs cut into 2 thighs and 2 drumsticks ( or 4 skinless thighs)

2 potatoes, peeled and quartered

Heat the oil and fry the onion and garlic until golden.  Turn down the heat and add the tomatoes and water.  Stir in the ginger, chillies, slat, turmeric, garam masala and a handful of coriander.

Cook, stirring well until the mixture thickens and reduces.

Add the chicken and coat in the sauce.  Turn the heat up and cook briskly for 5 mins.  Add enough boiling water to fill the pan to ¾ full and totally cover the chicken.

Bring to a boil, turn down the heat, partly cover and simmer for 10 mins.

Add the potatoes and stir gently, bring to the boil again, then turn down heat and simmer for 25 mins with the pan covered.

Sprinkle with the remaining coriander before serving.