| Ingredients |
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4 -6 chicken breasts cut into bite sized chunks
- 1 x 200g pot of yogurt
- 1 x 400 ml tin of tomatoes
- 2 sliced onions
- 1 ½ tsp of chopped fresh ginger
- 2 chopped garlic cloves
- ¼ tsp ground cloves
- ¼ tsp ground cinnamon
- 1 tsp garam masala
- 1 ½ tsp cayenne pepper
- 1 ¼ tsp salt
- 2 tbsp olive oil
- ½ cup desiccated coconut
- Chopped fresh coriander
- 1 tbsp fresh single cream
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| Hints
& Tips |
| This recipe freezes well so if you do |
| Serving Suggestions |
| Goes great with my easy pilau rice! |
|
 |
Whiz together the spices, yogurt, tomatoes, ginger, garlic and salt in a bowl until really smooth.
Heat the oil and butter in a pan and gently fry the onions until soft (3-5 minutes). Add the chicken and stir fry for a few minutes to lightly seal the meat. Add the sauce, continue stirring until it boils. Cover and simmer for at least 30 minutes or until the meat is cooked and tender, stir occasionally.
Take the pan off the heat, stir in the coconut and some fresh coriander. Slowly add in the cream, stirring it in as you pour. Gently reheat the curry and serve.
Garnish with the remainder of the coriander.
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