I haven’t been feeling well lately and so I haven’t done much creative cooking and tasting. But yes, we got to eat sometimes and so, I’ve got to cook sometimes too. So I tried another easy recipe..

Recipe from “30-Minute Indian” by Sunil Vijayakar


  • 2 tbsp vegetable oil (I use sunflower oil)
  • 1/2 tsp cumin seeds
  • 1/2 tsp black mustard seeds
  • 1/2 tsp onion seeds (left out; I didn’t have this)
  • 1/2 tsp fennel seeds
  • 1/2 tsp coriander seeds
  • 1 tsp grated fresh shoot ginger
  • 2 garlic cloves, finely chopped
  • 1 onion, finely chopped
  • 1 tsp chilli powder
  • 200 ml chicken stock
  • 2 tbsp tomato puree
  • 250g chicken thighs, skinned, boned , cut into bite-sized pcs
  • sea salt and pepper, to taste
  • chopped red chillies, to garnish



    Serves 4
    Prep time 20 mins
    Cook time 10 mins
    Total time 30 mins
total time


  1. Heat oil in a wok or large frying pan. When hot, add all spice seeds and stirfry for 1 min.
  2. Add ginger, garlic, onion, chilli powder, stock and tomato puree and stirfry for another 1 min.
  3. Add chicken and bring to the boil.
  4. Reduce heat, cover pan and simmer for abt 7 mins, or till chicken is tender and cooked thru.
  5. Season with salt and pepper.
  6. Garnish with chopped chillies and serve with rice and stirfried vegetables/greens.

I would use fresh red chillies ground into a paste instead of chilli powder next time.. I think that would make it even yummier.. 🙂


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