2 tbsp of olive oil
25g/1 oz of butter
6 chicken thighs - deskinned, chopped into small chunks
2 large onions - finely chopped
2 red chillis - deseeded and finely chopped
2 cloves of garlic - finely chopped
2 tbsp of plain flour
400g of tinned tomatoes - finely chopped
2 tbsp of tomato puree
850ml/1½ pint of vegetable stock
450g/1 lb of new potatoes - halved
1 butternut squash - peeled & deseeded and cut into chunks
2 corn on the cobs - cut off the kernels using a sharp knife
175g/60 ounces of small tomatoes
2 tbsp of fresh mint - finely chopped
2 tbsp of coriander - finely chopped

METHOD

Heat the oil and butter in a Wok and cook the chicken for 3-5 minutes. You may need to do this in two stages.

Add the onions, chilli and garlic, cook for about 5 minutes until soft.

Mix in the flour before adding the tomatoes, tomato puree, vegetable stock, potatoes and the butternut squash.

Bring to the boil and leave to simmer for about 20 minutes.

Place the kernels and the tomatoes in the wok, simmer on a low heat for 5 minutes until the tomatoes start to soften.

Serve to taste with the salt, pepper and herbs.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS