| Ingredients |
|
3 tablespoons vegetable oil
|
|
1 small onion finely chopped
|
|
2cm piece cassia bark (or cinnamon)
|
|
2 green cardamom pods
|
|
4 whole cloves
|
|
1 teaspoon fennel seeds
|
|
3cm piece fresh ginger very finely chopped
|
|
2 cloves garlic very finely chopped
|
|
1 teaspoon turmeric powder
|
|
1 teaspoon ground coriander seed
|
|
3/4 teaspoon good chilli powder
|
|
5 tablespoons Greek-style full cream yoghurt
|
|
1-2 teaspoon concentrated tomato puree
|
|
Salt to taste
|
|
2 chicken breasts skinned and cut into 3cm pieces
|
|
15g chopped up pieces from a block of creamed coconut
|
|
Chopped fresh coriander leaf (cilantro) to garnish
|
| Method |
|
Heat the oil in a large heavy pan then add the chopped onion and stir for a few minutes with the heat on high
|
|
Add the cassia cardamoms cloves and fennel seeds and stir a little then turn the heat down to low and cook for 10 minutes
|
|
Add the ginger and garlic stir and cook for another 10 minutes on low heat stirring regularly.
|
|
Add the turmeric coriander and chilli powder and fry gently for a minute
|
|
Add 1 tablespoon of yoghurt stir round and turn the heat up so the yoghurt sizzles in the oil. When the yoghurt has lost a lot of its moisture add another tablespoon.
|
|
Stir and fry as before.
|
|
Repeat until all the yoghurt is incorporated.
|
|
Add the tomato puree and stir in.
|
|
Stir in plenty of hot water enough to make the mixture very fluid
|
|
Bring to the boil and simmer stirring occasionally for 20 minutes
|
|
Add salt to taste
|
|
Heat a little oil in a large heavy frying pan and stir-fry the chicken pieces over a moderate heat until they are sealed and have turned white
|
|
Add the chicken to the sauce and simmer gently for another 20-30 minutes until the chicken is cooked.
|
|
Stir from time to time.
|
|
If the sauce gets too dry add a little hot water
|
|
10 minutes from the end add the creamed coconut pieces and stir to melt it in.
|
|
Remove the cassia and cardamoms
|
|
Serve.
|