This dish taste even better the following day!


Esta publicación está disponible en: Spanish

  • 1 kg chicken breast cut into bite size pieces
  • 150 g plain yogurt
  • 2 finely chopped onions
  • 1 fresh red chili (more or less depending on how spicy you like it)!
  • 1 Tbsp of sunflower oil (or ghee if you can get it)
  • 1 Heaped Tbsp of freshly grated ginger
  • 2 cloves of garlic (crushed)
  • 1 Tsp of dried coriander
  • 1 Tsp of turmeric
  • 1 Tsp of garam masala
  • 1 pinch of ground black pepper
  • 1 tin of coconut milk
  • Water
  • 1 handful of peeled almonds
  • Juice of 1 lemon
  1. Mix the chicken with the yogurt, ginger garlic, half the lemon juice and a little salt then cover with cling film and place in the fridge overnight or at least 6 hours.
  2. Liquidize the onions and chili with a little water until smooth.
  3. Heat the oil in the pan, add the coriander, ground pepper, turmeric and garam masala stir over a low heat for 1 minute.
  4. Turn up the heat and add the onion and chill paste and stir fry for ten minutes.
  5. Add the chicken and marinade and stir fry for another 10 minutes then add the coconut milk. If the coconut milk does not cover the chicken top up with water. Add the almonds.
  6. Bring it gently to the boil then reduce the heat and simmer until the chicken is tender and the sauce has reduced around 40 minutes.
  7. Add salt to taste and more lemon juice if you desire.
  8. Serve with basmati rice or/ and naan bread.
If you don’t have any fresh red chilies dried are just as good!
To reduce the heat of the chili remove the seeds before using.