This is a great dish to serve for all the family to enjoy! Basically the dish consists of lightly marinated chicken served in a rich, creamy and lightly spiced curry sauce.
Chicken Marinade: 4 chicken breasts 5 tablespoons yoghurt ½ teaspoon chilli powder ½ teaspoon ground coriander ½ teaspoon turmeric Seasoning 2 cloves garlic
Fragrant Sauce: 1 medium onion-sliced 2 red chillies 2 cloves garlic 1 can chopped tomatoes (14oz/400g) ½ teaspoon each cayenne pepper, ground coriander, ground cumin, turmeric 200ml pouring cream/natural yoghurt (or even a combination of both) Freshly chopped coriander to garnish 1 pinch crushed chilli flakes for the more daring!
Method: Cut the chicken into large chunks. Mix the chopped garlic with the yoghurt, spices and seasoning. Mix the chicken into the yoghurt marinade and leave it for at least 1 hour but more if time allows (yoghurt marinades can even be left overnight)
Heat a large heavy based frying pan with a little oil. Add the chicken to the pan and cook for 4-5 minutes, turning regularly. With a mini food processor, blitz the chillies, onions and garlic until they are coarsely chopped. Add these to the pan add this stage too. Allow them to cook for a few moments and then add in the chopped tomatoes and spices. Continue to simmer for 5-10 minutes before finally adding the cream/yoghurt and simmering for a further 12-15 minutes Garnish with freshly chopped coriander. Serve with rice or naan bread