Fatima Sydow
Ingredients
- 6 chicken breasts cleaned and cubed (I add a few thighs in as well for a deeper and richer flavour)
- 2 small onions chopped finely
- 4 tbsp of garlic and ginger peeled and grated on fine side of grater
- 1 cup of plain yoghurt
- 2 tbsp of roasted masala
- 1 tsp of jeera
- 1 tbsp of paprika
- 1 tspn of turmeric
- 1-2 tsp of red chilli powder
- A cup of coconut cream or coconut milk
- A bunch of chopped coriander
- 1 tablespoon of oil for frying onions
- 1 tablespoon tomato paste
- Salt to taste
- 2 whole chillies
- 1 lemon / juiced
Method
In a bowl add your chicken, yoghurt, lemon juice, tomato paste, garlic and ginger, all your spices and salt and whole chillies.
Mix everything together by hand. Cover with cling wrap and marinade for a few hours or overnight.
In a heated pot on high heat add the oil and onions chopped finely, fry until golden brown, add a cup of warm water and cook the onions until all water has cooked away.
Add your chicken mix with any leftover marinade in bowl and add that to pot as well.
Cook on medium heat, stirring occasionally. Whatever you do, do not add any water to the curry, cook until chicken is tender, 15-20 minutes, before adding the cream and a bunch of coriander.
Please note the cream is quite rich and hence why I don’t add any butter to this dish. Add butter if you wish to.
If your curry sauce is a bit watery, mix a tablespoon of corn flour with a little water and stir into curry, as we are not using cashew nut paste in this recipe.
If you want to use cashew nut paste simply soak nuts for an hour in a little water or milk then grind a cup’s worth into a paste and add to your curry during the cooking stage.