1 knob of ginger, approx. 2.5cm in length, peeled and chopped
6 chicken thighs, (free-range) boneless and skinless, cut into bite-sized chunks
2 tbsp of flour
3 green chillies, slit
1 tbsp of tomato paste
2 chicken stock pots, dissolved in 1l hot water
2 Maris Piper potatoes, peeled and cut into a medium dice
1 carrot, peeled and cut into a medium dice
100g of green beans, diced
50g of petit pois
1/4 head of broccoli, cut into small florets
30g of edamame beans
4 sprigs of mint, leaves picked
salt
Method
1
To begin, heat the olive oil in a large saucepan and add cassia bark, black peppercorns and cloves. Lightly fry, then add the sliced onions and fry until golden brown, for roughly 8–10 minutes on a medium heat, stirring occasionally
30ml of olive oil
1 tsp black peppercorns
6 cloves
2 onions, sliced
3 cassia sticks, or use cinnamon if unavailable
2
Add the chopped garlic and ginger and sauté for a minute or so. Add chicken pieces and cook over high heat for 5 minutes, until nicely golden and coated in the spices. Sprinkle over the flour and sauté well for a further 5 minutes
3 garlic cloves, chopped
1 knob of ginger, approx. 2.5cm in length, peeled and chopped
6 chicken thighs, boneless and skinless, cut into bite-sized chunks
2 tbsp of flour
3
Add the green chillies, tomato paste and hot stock, season with salt and simmer for 20 minutes. Add the chunks of potato and simmer a further 15 minutes
3 green chillies, slit
1 tbsp of tomato paste
salt
2 Maris Piper potatoes, peeled and cut into a medium dice
2 chicken stock pots, dissolved in 750ml hot water
4
Finally, add the vegetables and mint leaves and simmer a further 20 minutes, or until the chicken is cooked through and the vegetables are tender. Serve hot with either sourdough bread or steamed rice