Serves 4
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To serve:

  1. Heat the oil in a large pan over a high heat. Season the chicken thighs and legs and carefully add to the oil. Be careful not to overcrowd the pan. Leave them to brown for 4-5 minutes, then turn over and cook for another 4-5 minutes. Remove to a plate, cover with foil and set aside.
  2. In the same pan, add the onions, ginger, garlic, cumin and chilli flakes and stir to combine. Season, then add the tomatoes, cinnamon, and bay leaves. Cook for about 10 minutes for the flavours to come together.
  3. Return the chicken to the pan and continue to cook over a low heat for 35-45 minutes, stirring occasionally, until the chicken is cooked through. If the sauce becomes too thick or begins to stick to the bottom of the pan, add a splash of water and stir.
  4. When the chicken is cooked through, remove and discard the cinnamon stick and bay leaves. Taste for seasoning and serve with crispy roast potatoes.

Nutrition Facts

Per Serving 728kcals, 36.1g fat (8g saturated), 11.9g carbs, 5.4g sugars, 86.4g protein, 3.1g fibre, 0.266g sodium