Chicken Masala

A very popular dish. Very spicy and a great taste.

Serves 4-6 (Estimated) Rating 4 (1-5)

Prep Time 15 Minutes Cooking Time 100 Minutes

May contain milk

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
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