MARINADE:

4 boneless, skinless chicken breasts, cubed
3cm piece fresh root ginger, peeled and chopped
2 garlic clove, chopped
1 tsp mild chilli powder (optional)
1 tbsp. tandoori spice blend
2 tbsp fresh coriander, chopped
juice of 1 lime
1 tbsp. ghee

CURRY:

2 tbsp. ghee
1 onion chopped
1 tsp. ground turmeric
1 tsp. tomato paste
1 cup crushed tomato
8 oz. heavy cream

Put the chicken, ginger, garlic, chilli powder, tandoori spice blend, lime juice and 1 tbsp of oil in a bowl. Stir, and set aside. marinate for 4 hours.

Heat a large shallow pan. Tip in the chicken and marinade and fry for about 6-8 minutes, stirring occasionally. Set aside.

Meanwhile, heat the ghee in a pan and fry the onion until transclucent. Add the turmeric and tomato paste and stir fry for 1 minute. Lower the heat, pour in crushed tomato and simmer for 2-3 minutes.
Add the chicken and simmer until the meat is succulent. Season and stir in the heavy cream.

Sprinkle with cilantro and serve with flat bread.

This recipe currently has 0 comments. Add your own comment in the right hand menu.