Odia Chicken Jhola
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Ingredients
- 8 bone-in chicken thighs
- 1 onion, finely chopped
- 250 g tomatoes, finely chopped
- 1 tsp panch phoron (five spice blend)
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 2 tbsp mustard oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 547 kcal
- Protein
- 44.3 g
- Carbohydrate
- 5.5 g
- of which sugars
- 3.8 g
- Fat
- 38.5 g
- of which saturates
- 9.7 g
- Fibre
- 1.9 g
- Salt
- 0.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the mustard oil in a pan and fry the panch phoron for 30 seconds, then add the chopped onion and cook for 7 minutes until soft.
- 2
Stir in the ground turmeric and chilli powder, then add the chopped tomatoes and cook for 6 minutes until softened.
- 3
Add the chicken and 400ml water, cover and simmer for 25 minutes, turning once, until the chicken is cooked through with no pink remaining near the bone.
- 4
Scatter with the chopped coriander and serve with rice.
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