Turmeric chicken

Ingredients

400 g	Skinned and boned chicken thighs, cubed (Main)
1 tsp	Ground turmeric
1 Tbsp	Canola oil
½ tsp	Mustard seeds
½ tsp	Cumin seeds
½ tsp	Fennel seeds
½ tsp	Cardamom seeds
1	Medium onion, diced
4 cloves	Garlic, crushed
1 tsp	Finely grated root ginger
1 ½ tsp	Curry powder
1 ¼ cups	Chicken stock
1	Tomatoes, diced

Directions

1. Dust the chicken with the turmeric. Place aside.
2. Heat the oil in a large pot suitable for the hob and oven if choosing oven cooking. Add the mustard seeds and stir until they begin to pop. Add the cumin, fennel and cardamom seeds, then the onion. Cook, until slightly browned.
3. Combine the garlic and ginger. Add to the pot with the curry powder and stir for 1 minute. Add the chicken stock and the tomatoes and bring to the boil. Cook gently for 20 minutes, until thick.
4. Add the chicken and simmer for about 20 minutes on the hob or 30-40 minutes in a 180°C oven.