Cabbage Thoran
Cabbage Curry
- hot
- 61.5KViews:
- 4 medium onions peeled, 2 chopped and 2 sliced
- 8 chicken thighs, skinned & chopped
- 3cm ginger, grated
- 3 cloves of garlic, finely chopped
- 1 tbsp of vegetable oil for cooking
- 1 tbsp coriander seeds, crushed
- 1 tbsp cumin seeds, crushed
- 1 heaped tsp ground turmeric
- ½ tbsp chilli powder
- 4 tbsp plain yoghurt
- 2 tomatoes, finely chopped
- 1 tsp salt
- ½ tbsp garam masala
- Handful of coriander, chopped
Method
- Place the chopped onions, ginger and garlic into a blender and blend to a paste then set this aside.
- In a pan heat the oil, put in the sliced onions and fry until they are slightly crispy and reddish-brown. Remove the onions and set aside.
- Remove the pan from the heat and add the blended onion paste – be careful, this will splutter.
- Place the pan back onto the heat and keep stirring the paste for 3 minutes until it has turned golden brown.
- Add in the coriander, cumin, turmeric and chilli powder and stir.
- Then gently start to stir in 1 tbsp of yoghurt until it's mixed well into the sauce. Do the same with remaining yoghurt, 1 tbsp at a time.
- Add the chicken and stir for a minute until well coated with the yoghurt mixture.
- Add the tomatoes and salt. Stir until mixed thoroughly and bring to a simmer.
- Cover the pan, reduce the heat to low and cook for 20 minutes.
- Sprinkle in the garam masala and the fried onions.
- Mix and leave to cook, uncovered, for a few minutes until the sauce thickens.
- Add fresh coriander to serve.
Served with
Sarah
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