INGREDIENTS
1 kg
chicken thighs, cubed
1
onion, finely diced
4 cloves
garlic, crushed
3
cm generous “knob” of ginger, grated
50 g
butter
350 g
passata
3 tsp
ground cumin
3 tsp
ground coriander
1 tsp
garam masala
1 tsp
ground cardamom
1/2 tsp
cinnamon
chilli to suit
1/2 cup
cream/coconut cream