CREAMY CHICKEN TIKKA WITH NIGELLA SEEDS
Ingredients:
■ 12 boneless chicken thighs
■ 4tsps turmeric
■ 2tbsp sunflower oil
■ 2 medium onions, chopped
■2 large mangoes
■ 6tbsp tikka paste
■ 100g ginger chopped
■ 2tsp ground cumin
■ 1tbsp nigella seeds
■ 400g coconut milk
■ 600g chicken stock
■ ½ small chopped chilli pepper (optional)
■ Chopped coriander to decorate
1. Toss the thighs in 2tsp turmeric and some salt. Heat oil in large frying pan and brown the thighs.
Remove from pan and add one of the chopped onions and cook until soft.
2. Roughly cut the flesh from one of the mangoes and put in a food processor with the tikka paste, ginger and second onion (add chilli if using). Whizz to make a paste then add to the pan with the onion and gently cook until soft.
3. Stir in the remaining turmeric, cumin and onion seeds and turn up the heat for a couple of minutes.
4. Return the chicken to the pan, stir in the coconut milk and stock, and then bring to a gentle boil
5. Uncover pan and cook for further 25-35 minutes until the chicken is tender.
6. Slice remaining mango (retaining a small amount to decorate).
7. Serve with rice and some chopped coriander.