This Indian Tabbouleh leans on tomato and cream to do the heavy lifting. We stir-fry the Chicken Thigh for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the tomato and cream elements, and pat the chicken thigh dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the chicken thigh. Stir-fry over the highest heat, keeping everything moving, until just cooked and glossy.
Stir in the ginger-garlic paste and the rest of the tomato and cream flavours, letting them cook out for a minute until fragrant.
Add the sweetcorn along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Finish with the chopped curry leaves and serve while hot.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Indian
Members
Weeknight-friendly Tofu Curry with the coconut and curry leaf we come back to again and again....
Indian
Members
A fragrant take on Mushroom Pancakes, built on tamarind and jaggery and finished the way we...
Indian The kind of Indian plate you make on repeat. tamarind and jaggery, a proper braise, and a...
Indian
Members
This Indian Salad leans on coconut and curry leaf to do the heavy lifting. We braise the Black...