1kg Chicken breasts or chicken joints, cubbed
1-inch Cube of root-ginger, finely grated
150g/6oz thick natural set yogurt
1 tsp chili flakes
3-4 cloves garlic, chopped
6 tbsps cooking oil
450g/1lb onions, finely sliced
1 tbsp ground coriander
¼ tsp powdered black pepper
1 tsp garam masala
1 tsp ground turmeric
225ml/8fl oz warm water
75g/3oz creamed coconut
½ tsp salt
2 heaped tbsps almonds
2 tbsps finely chopped coriander leaves
Juice of ½ a lime
SERVE WITH STEAMED BASMATI RICE
Method of preparation
Cut chicken breasts into 1½ inch chunks and mix with the ginger and yogurt.
(You can Cover and leave to marinade for 1 hour or in the fridge overnight)
In a pot, heat the oil over medium heat and fry the sliced onions until they are golden-brown.
Add garlic fry for 2 minutes. Add spices and fry a further 1 minute.
Add the chicken along with the marinade. Stir fry for about 10-minutes.
Leave to simmer on a low heat for 20 min.
Add the water and the creamed coconut into the pan. Bring to a boil.
Once ready add juice of ½ lime, handful green coriander and the roasted almonds, mix well.