Stir-fry Chicken thigh - simple

[Penny]

3/4 oz butter
1 tablespoon vegetable oil
1 medium onion, peeled and chopped.
1 garlic clove. peeled and chopped.
1 teaspoon ground cumin
1 teaspoon ground coriander
large pinch of chilli powder
8 chicken thighs
1 tin chopped toms. (397g)
1 tablespoon tomato puree
salt and pepper
handful of chopped fresh parsley if available.

Heat butter and oil in large pan
Add onion and garlic
cover and cook for approx 5 mins. until onion is softened.
add cumin, coriander and chilli powder
cook for a further 1 minute stirring continuously
Push onion mix to one side of pan and put in the chicken thighs and
brown both sides
Stir in tomatoes and puree, season to taste.
Bring to boil, stirring continuously then put lid on pan and simmer until chicken is tender (approx 30 mins.)
If parsley is available stir in and then serve on a bed of boiled rice.

cheers Penny