Ingredients
- 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
- pepper
- 1 large frying pan
- 1 spoon
- 1 tray
Instructions
Step 1
First, season the chicken with a generous sprinkling of salt and pepper.
Step 2
Using a large frying pan, heat the vegetable oil and add the chicken.
Step 3
Fry the chicken for 3-4 minutes until it turns a golden-brown colour.
Step 4
Use the same frying pan to melt the butter.
Step 5
Then add the onion and cinnamon into the pan, fry them together.
Step 6
Now add crushed garlic, crushed ginger, turmeric, chilli powder, almonds, peeled tomatoes, tomato paste and the natural yoghurt. Stir them together and mix thoroughly.
Step 7
Bring the ingredients to a boil and stir for 4-5 minutes. Season with salt and pepper to taste.
Step 8
Put the chicken back into the pan and mix it with the other ingredients.
Step 9
To compliment the dish, add the coriander (or fresh spinach if you like) and mix with the sauce.
Step 10
Put the chicken and the sauce onto a large serving dish and serve with rice and naan bread. It would better have an icy Asian beer with the perfect curry dish.
