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01 October 2019

person 4 people
time 1 hour


  • 3 tbsp vegetable oil 
  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
  • ½ tsp ground cinnamon
  • 1 tsp chilli flakes
  • 1 onion, peeled and grated
  • 4 garlic cloves, crushed
  • 2 tbsp fresh ginger, peeled and grated
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp sugar
  • 1 x 400g tin of chopped tomatoes
  • 600g chicken fillets, chopped into bite-sized pieces
  • 250ml chicken stock 


  1. Heat the oil in a frying Pan over a medium-high heat. When hot, add the cumin, fennel, cinnamon and chilli. Cook for 30 seconds until fragrant.
  2. Add the onion and cook for two minutes until brown.
  3. Add the garlic and ginger and cook for one minute. Stir in the garam masala, turmeric and sugar.
  4. Stir in the tomatoes and cook for 10 minutes until the sauce has thickened.
  5. Add the chicken and cook for five minutes until coated in the paste.
  6. Stir in the chicken stock and simmer for 10 minutes until the chicken is cooked through.
  7. Serve with steamed rice and naan bread.

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