Ingredients
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2 tablespoons peanut oil
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50 g butter
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2 teaspoons garam masala
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2 teaspoons sweet paprika
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2 teaspoons ground coriander
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1 tablespoon grated fresh green ginger
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1/2 teaspoon chili powder (more or less to taste)
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1 cinnamon stick
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6 cardamom pods, bruised
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1 (400 g) can tomato puree
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1 tablespoon sugar
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1/4 cup plain yogurt
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1/2 cup cream
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1 tablespoon lemon juice
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1 kg boneless skinless chicken breast, cut in large chunks
Instructions
- Heat a wok until really hot, add 1 Tbsp oil.
- Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice colour.
- Remove to plate.
- Add extra oil and cook remaining chicken.
- Remove from wok.
- Reduce heat and add the butter.
- When melted add all of the spices and stir-fry until fragrant- about 1 minute.
- Return chicken to wok and stir to coat with the spices.
- Add the tomato and sugar and simmer for 15 minutes- stir occasionally.
- Add the yogurt, cream and lemon juice and simmer for 5 minutes or until the sauce thickens a bit.
- Serve over rice.
- **This dish can be frozen. After step nine cool completely then store in a zip-lock bag in the freezer. To reheat, thaw in bag in fridge overnight then add contents to saucepan. Reheat gently, then simmer for 8 minutes - add the yoghurt, cream and lemon juice and simmer for 5 more minutes.