Tue, 7 May 2019
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.
Ingredients:
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
