- 2 to 3 tablespoons of butter
- 1 onion
- ¼ teaspoon of cinnamon
- 2 teaspoons of crushed garlic
- 2 teaspoons of crushed ginger
- ½ teaspoon of ground turmeric
- 1 to 2 teaspoons of chilli powder
- 1 tablespoon of coriander
- 400 grams / 14 oz of skinless, boneless chicken thighs or breasts
- ¼ to ½ cup ground almonds
- 225 gram / 8 oz can of whole peeled tomatoes with juice
- 1 tablespoon of tomato paste
- ½ cup of unsweetened yoghurt
to clean your hands, board and knives before and after working with the
raw meat. Trim and cut the chicken into small cubes, cover and put aside.
With a clean knife and board slice the onions into thin wedges
(lyonnaise). Heat a large saucepan or frying pan and melt 2 to 3
tablespoons of butter until it is frothy. Add the onions and the cinnamon
to the pan and fry lightly. When the onions are soft stir in the crushed
garlic and ginger. Then add the turmeric, chilli and coriander, and
sauté over a medium heat. The spices are fried first to release
their maximum flavour and this really enhances the dish. Add the cubed
chicken and sauté stirring constantly until the chicken has turned
white. Pour in the ground almonds, tomatoes and tomato paste. Mix
thoroughly. Cover and simmer for 20 to 30 minutes. Add the yoghurt and
heat through. Serve on rice with a salad and Indian bread if desired.
