I wasn’t feeling too good, so I wanted to make something that was heart-warming and soothing – but with a bit of a kick, to encourage my body to take in some goodness. Chicken always seems to tempt my tastebuds so I set about looking for a tomato based chicken recipe.
This dish combines, chicken, red onions, potatoes, cumin, coriander and saffron to give a wonderful tasty dish that’s easy to make at any time.
The chicken can be substituted with fish such as cod to make a braised fish curry (remember that you won’t need to cook the fish as long as the chicken – it should only take about 10 minutes from the time you add the fish to the sauce).
- 3 tablespoons olive oil
- 1 large red onion cut into slices
- 2 cloves of garlic, peeled and sliced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- Pinch of saffron threads
- 140g can of chopped tomatoes
- 2 potatoes cubed into 1cm cubes (new potatoes are good to use – just cut in half or quarters)
- 2 preserved lemons (optional) or just add a squeeze of lemon juice to taste
- 300g chicken breast
- 2 tablespoon chopped parsley or coriander to serve
- Heat the oil in a large saucepan
- Fry the onions and garlic for approx 10 mins until softened and nicely caramelised
- Stir in the cumin, cinnamon and saffron threads for 2 mins
- Add the tomatoes, potatoes and 250ml water and bring to the boil
- Turn heat down and simmer for 20 mins or until potatoes are tender.
- Remove the flesh from the preserved lemons and chop the rind into small pieces and add to the dish.
- In a separate griddle pan or frying pan, gently fry the chicken in 2 tablespoons olive oil until slightly browned in both sides
- Remove from the pan and chop into bite size pieces and add to the curry.
- Simmer until the chicken is cooked through
- Add salt and pepper to taste and serve with chopped parsley or coriander
- OR, if you prefer to use fish, add some bite sized pieces of cod to the recipe at stage 8 and simmer gently for 10 mins.