Prep Time:2 Hr, Cook Time:1 Hr, Total Time:3 Hr; Serves 6
For Curry
600g chicken fillets, cubed 250ml thick Greek yoghurt
3 cloves garlic, crushed 30ml fresh ginger, finely grated
2 tsp ground cumin 2 tsp garam masala or
1 Tbs medium curry powder 1 tsp ground coriander
1 tsp tumeric 2 x Curry leaves
2 x Bay leaves 15ml olive oil
1 onion, diced 1 (410g) tin chopped tomatoes
10 ml tomato paste 250ml cream
100 g butter
- To make the curry, place the yoghurt, garlic, ginger, cumin, masala, curry powder, ground coriander and turmeric in a non-metallic container and mix well.
- Stir in the chicken and coat well.
- Cover and place in the fridge for at least 2 hours.
- Heat the oil in a heavy-based pan and gently fry the onion for about 3–4 minutes.
- Add the chicken and yoghurt mixture and cook for 4–5 minutes.
- Add the tomatoes and tomato paste, stir well and bring to the boil.
- Add the Curry & Bay Leaves.
- Reduce the heat and simmer for 10 minutes, or until the chicken is tender.
- Stir the cream and butter in last and heat through before serving. Make sure the butter and cream are the absolute last ingredient added. Do not over boil once added
For The Sides
Basmati Rice Water Salt
- Bring 6 cups of water to the boil.
- Add 1 cup of rice with salt.
- Boil for 12 minutes.
- Strain and served
Notes: Best served with some fresh coriander leaves on top of the curry.
