Originally found here. Ingredients: 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 Cooking: With chicken there is always a risk of food poisoning, so it is important 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 the butter until 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 medium heat. The spices are fried first to release their maximum flavour. • Add the chicken and sauté stirring constantly until it 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. |
