Odia Chicken Kosha
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Ingredients
- 700 g chicken thigh fillets, diced
- 2 onion, finely chopped
- 5 garlic cloves
- 15 g fresh ginger, grated
- 250 g tomatoes, finely chopped
- 1 tsp ground turmeric
- 1.5 tsp chilli powder
- 1 tsp panch phoron (five spice blend)
- 3 tbsp mustard oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 361 kcal
- Protein
- 36.6 g
- Carbohydrate
- 10.2 g
- of which sugars
- 6.1 g
- Fat
- 18.7 g
- of which saturates
- 3.4 g
- Fibre
- 2.7 g
- Salt
- 0.40 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 large pan and fry the panch phoron for 30 seconds, then add the chopped onion and cook over medium-high heat for 10 minutes until deeply browned.
- 2
Add the garlic and ginger and the chicken, and brown for 8 minutes.
- 3
Stir in the ground turmeric and chilli powder, then add the chopped tomatoes and cook for 8 minutes until softened.
- 4
Cover and cook over low heat for 12 minutes, then uncover and cook for a further 5-6 minutes, stirring often, until the chicken is cooked through with no pink remaining and the sauce is thick and dry.
- 5
Scatter with the chopped coriander and serve with rice.
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