Chicken for marinade
- chicken - I generally have 2 chicken breasts from the supermarket, about 1lb
- 1tbsp of lemon juice
- 2 cloves of garlic, minced
- 1/2 tbsp garam masala
- salt
1. Cut up the chicken into cubes
2. Combine the ingredients in a zip top bag and massage it in, leave to stand while you get the sauce ready OR overnight in the fridge
Sauce
- 1tbsp butter
- 1 chopped onion
- 4 cloves minced garlic
- 1 tbsp grated ginger
- 1tsp chili powder (I have mostly used a shake of paprika 'cause my chili jar is empty)
- 1/2 tsp of turmeric
- 1/2tsp of ground coriander
- 1/4tsp (or a bit more) of ground cinnamon
- 1/4tsp (or a bit more) of ground cumin
- 1/2 can of chopped tomatoes
- 1 cup of chicken stock
- 1/3 tbsp of brown sugar
- salt
- pepper
- 1/4 cup of sour cream (have often left this out or substituted yoghurt)
- chopped fresh coriander
- 1tbsp of cashew butter (often have left this out)
1. Melt butter in large pot, medium heat
2. Add onions and garlic, cook slowly, stiffing often for about 5 minutes
3. Add ginger, chili, turmeric, ground coriander, cinnamon and cumin and cook for 1 minute.
4. Add tomatoes, stock, sugar, salt and pepper. Top up with some water if there is not enough sauce.
5. Reduce heat to low, cover and simmer for 10 minutes.
6. Blend sauce using hand blender to make it smooth
7. Add chicken to cook for 20 minutes or so, ensuring it is simmering and bubbling.
8. When just about ready to serve, stir in sour cream, cashew butter and fresh coriander.
Serve with yummy rice.
