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Ingredients
- 2 lbs. chicken breast, cubed
- 1 heaped Tbso. of finely grated fresh ginger
- 2 cloves of garlic, minced
- 150 g thick plain yogurt
- 1 dried red chili
- 2 finely chopped onions
- 1 Tbsp. ghee or vegetable oil
- 1 Tbsp. ground coriander
- pinch of ground black pepper
- 1 tsp. turmeric
- 1 tsp. garam masala
- water
- 75 g creamed coconut
- salt, to taste
- 2 heaped Tbsp. ground almonds
- juice of 1-2 lemon
Details
Servings 6
Preparation
Step 1
Mix the chicken with the ginger, garlic and yogurt. Cover and marinate for 12 hours or in the fridge overnight.
Liquify the chopped onion and red chillies, add a little water if you need. Blend until smooth.
Heat ghee in a pan, add coriander, black pepper, turmeric and garam masala and stir fry for about 1 minute over a low heat.
Turn up head, add the onion and chili paste and stir fry for 10 minutes.
Add the creamed coconut and enough water to just cover the chicke and bring to a boil, stirring until the cocnut is dissolved. Stir in ground almonds.
Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes.
Remove from heat, add lemon juice and salt to taste. Mix well.
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