Serves: 4
Cooking time: Pressure cooker 30 minutes / Slow cooker 5 hours / Slow cooked in oven 5 hours
800g skinless and boneless chicken thighs (or 1kg if bone-in) cut into 1-inch pieces
1 large white onion
4 garlic cloves
3 tbsp ghee
½ inch knob of ginger
3 tbsp homemade madras powder – I used this recipe here (I would not worry about missing 1-2 ingredients on his extensive list) or use a high-quality pre-made version )
½ ground cinnamon
1 tsp tamarind paste
1 tsp salt
400ml Tomato passata
200ml full fat coconut milk
1 pouch (324g) Borough Broth Co. Free-Range Organic Chicken Bone Broth
Garnish:
fresh coriander leaves
spring onion, finely sliced
fresh lime
Made using 100% free-range, organic, British chicken bones, Borough Broth Co's 24-hour slow-cooked organic broth is densely packed with 40% bones, guaranteeing an aromatic and deep flavour in every batch.
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