‘Panch phoron’ is an Indian five-spice mixture, typically of fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed. It adds wonderful depth in this easy chicken curry recipe.
Make a paste from the garlic and ginger in a food blender.
Heat the oil in a non-stick pan and add the spices mix.
Add the ginger and garlic paste to the pan.
Cook on a high heat for 5-6 minutes, or until it turns light brown.
Add the ground turmeric, red Kashmiri chilli paste, tomato purée and salt, to taste.
Add the boneless chicken and mix well.
Cook for 10-15 minutes on a medium heat, or until the chicken is cooked through, stirring occasionally.
Serve with plain boiled rice or chapatti.
