- two tablespoons vegetable oil
- two tablespoons demerara sugar
- 8 skinless, boneless chicken thighs, reduce half
- two tablespoons eco-friendly seasoning
- 1 onion, diced
- 2 cloves garlic clove, finely chopped
- 1 heaped tablespoon Madras curry powder
- teaspoon thyme
- 1 teaspoon hot pepper sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dark soy sauce
- 1 carrot, diced
- 1 tablespoons of tomato ketchup
- 1 cup easy prepare grain
- 200g canned gungo peas
- 250ml coconut milk
- 375ml chicken stock
- 2 small tomato, roughly diced
- Pepper and salt
- Chopped fresh coriander to garnish
Warm up a sizable non-stick saucepan and add some oil. When hot, add some sugar and let it bubble before the sugar caramelises and turns a dark golden brown. Add some chicken and stir to coat within the caramel well. Prepare for just two minutes.
Add some eco-friendly seasoning and let it coat the chicken also. Next add some onion and also the garlic clove, stir well.
Sprinkle within the curry powder and stir well before you start to smell the aroma.
Now season using the thyme, Worcestershire sauce, dark soy and hot pepper sauce. Add some grain and stir well ensuring each grain of grain is well coated. Now it’s here we are at the coconut milk, chicken stock, gungo peas and tomato plants.
Bring the mix to the boil after which turn lower heat to some very gentle simmer. Convey a lid to the pan and let it prepare until all of the liquid continues to be absorbed and also the chicken is cooked through and tender.
Take away the lid and serve, garnished with freshly chopped coriander.