Publications
Prep Time: 20
Servings: 4
Cooking Time: 20
Ingredients
- 30.00ml - butter
- 1.00 - onion, chopped
- 1.00 - red chilli, chopped (remove the seeds for a milder flavour)
- 1.00 - thumb-length piece of fresh ginger, peeled and grated
- 3.00cloves - garlic cloves, crushed
- 5.00ml - turmeric
- 10.00ml - cumin
- 200.00ml - plain yoghurt
- 150.00ml - cream
- 2.50ml - salt
- 45.00ml - ground almonds
- 600.00g - skinless chicken breast fillets
- 15.00ml - oil
- 20.00ml - fresh coriander to garnish
- 30.00g - toasted flaked almonds to garnish
Method
yoghurt
Oven temperature: 200°C.
1. Preheat the oven to 200°C. Heat the butter in a frying pan and sauté the onion until soft and shiny. Add the chilli, ginger, garlic, turmeric and cumin and stir-fry for another minute or two. Place the onion mixture in a food processor together with the yoghurt, cream, salt and almonds. Purée until smooth.
1. Preheat the oven to 200°C. Heat the butter in a frying pan and sauté the onion until soft and shiny. Add the chilli, ginger, garlic, turmeric and cumin and stir-fry for another minute or two. Place the onion mixture in a food processor together with the yoghurt, cream, salt and almonds. Purée until smooth.
2. Cut the chicken breasts into bite-sized cubes and fry in the oil in the same frying pan until golden brown. Add the yoghurt purée to the chicken and stir over a low heat until everything is thoroughly mixed. Increase the heat and simmer until the chicken is cooked and tender.
3. Garnish with fresh coriander and flaked almonds and serve with naan bread and a cucumber, tomato and onion sambal.
