Ingredients
To marinade;
- 1 kg chicken breast cut into cubes
- 1 heaped tablespoon Greek yoghurt
- 1 tablespoon curry spices of choice
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
For the Sauce;
- 1 chopped onion
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 heaped tablespoons garam masala
- 1 teaspoon chilli flakes optional
- 1 tablespoon cumin
- 1 tablespoon turmeric
- 1 tablespoon curry powder
- 1 cup water
- 400 ml tomato purée
- 400 ml coconut cream
- Salt & pepper
Instructions
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Marinade the chicken in the yoghurt & curry spices preferably overnight or 4+ hours.
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Cook them in the oven until golden turning once, or pan fry & Set aside.
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In a pot melt some butter & cook the onion for a few minutes, add the garlic + ginger & cook until fragrant.
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Add the spices + cook for another minute then add the tomato purée & half a cup of water.
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Simmer for 10 minutes then add the coconut cream & heat it through, then the chicken & season.
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Bring to a gentle simmer & cook on low for approx 20minutes.
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Serve with steamed basmati rice.
