2 chicken breasts, cut into chunks
2 Tbsp vegetable oil
2 Tbsp butter
1 onion, chopped
¼ tsp cinnamon
1 tsp garlic, crushed
1 tsp ginger, crushed
½ tsp ground turmeric
1 tsp chilli powder
2 Tbsp ground almonds
220 g can of whole peeled tomatoes
1 Tbsp tomato paste
1 Tbsp natural yoghurt
2 Tbsp fresh coriander or spinach, chopped salt
1 large frying pan
Season the chicken.
Begin by seasoning the chicken with a generous sprinkling of salt and pepper.
Heat the oil and begin to fry the chicken. Using a large frying pan, heat the vegetable oil and add the chicken.
Fry for 3-4 minutes.
Fry the chicken for 3-4 minutes until it turns a golden-brown colour. ——————————————————————————–
Remove the chicken.
Take the chicken out of the frying pan and put it aside.
Melt the butter.
Use the same frying pan to melt the butter.
Fry the onion with the cinnamon.
Now add the onion and cinnamon and fry together in the pan.
Add the remaining ingredients.
At this point add the crushed garlic, crushed ginger, turmeric, chilli powder, almonds, peeled tomatoes, tomato paste and the natural yoghurt. Stir all of the ingredients together and mix thoroughly.
Bring to the boil and cook.
Bring the ingredients to a boil and stir for 4-5 minutes. Season with salt and pepper to taste.
Add the chicken.
Put the chicken back into the pan and combine with the other ingredients.
Add the fresh coriander.
To compliment the dish, add the coriander (or fresh spinach if you prefer) and mix with the sauce.
Serve while streaming and eat up!
Spoon the chicken and the sauce onto a large serving dish and serve with rice and naan bread. A perfect curry dish that goes down well with an icy Asian beer.