Serves 4, prep time 10 minutes, cooking time 20 minutes
INGREDIENTS
4 tbsp natural yoghurt
1 tsp of salt
1 ½ tsp garam masala
½ tsp of chilli powder
1 tsp of garlic powder
¾ tsp of turmeric
3 large chicken breasts, cubed
2 tbsp sunflower oil
1 tsp of cumin seeds
2 large tomatoes, thinly sliced
A handful of chopped coriander
Serving suggestion:
Coriander sprigs
Pickled red onion
Steamed rice
For extra heat, just before serving I added two teaspoons of crispy chilli in oil, this adds texture and fire!
METHOD
In a deep bowl, combine the yoghurt, dry spices and salt.
Add the chicken, stir well until coated.
Cover and chill for two hours, or overnight.
Now, heat the oil in a pan, when hot, add the cumin seeds.
When the seeds start to pop, a little at-a-time, add the tomato, (careful as the oil will spit).
Cook over a medium heat until soft.
Next, add the chicken, stir well then reduce the heat to a simmer.
Cover and cook for 15 minutes, stirring occasionally until the chicken is tender.
Stir in the chopped coriander and serve.
