1 kilo thigh fillets, chopped keeping pieces fairly large
Rylstone Olive Oil
1 chopped onion
2 teaspoons crushed garlic
2 teaspoons crushed ginger
1 teaspoon brown mustard seeds
2 teaspoons garam masala
1 teaspoon chilli powder ( if you like it hotter add more )
1 tin crushed tomatoes
3/4 cup cream
1 teaspoon salt
1/4 cup roughly of chopped coriander
I used a wok for my curry, but a saucepan or frypan is fine too
Half cook the chicken in the oil and remove and set aside. Next fry the ginger, garlic and onion in the oil. Add the mustard seeds, chilli and garam masala and stir through the herbs.
Add the tomatoes next stir until combined and then add the cream and stir through.
Return the chicken to the pan and cook stirring occasionally. Add the chopped herbs in the last few minutes of cooking.