Ingredients

The following ingredients have 4 Servings
  • 300 g full fat natural yogurt
  • 4 tablespoons medium tikka curry powder ((I use Tesco Medium Tikka Curry Powder))
  • 800 g chicken thigh (diced (you can use chicken breast if you prefer))
  • 25 g butter
  • 1 large brown onion (peeled and sliced thinly)
  • 2 cloves garlic (crushed or grated)
  • 2 cm ginger (grated)
  • 3 medium tomatoes (roughly chopped)
  • 2 tablespoons tomato puree
  • 2 tablespoons fresh coriander (cilantro) (roughly chopped (plus extra for garnish))
  • 50 ml double cream ((optional))
  • Basmati rice
  • Kachumber Salad

Instruction

  • In a large bowl, make a simple marinade of the yogurt and curry powder. Add the diced chicken and stir everything together thoroughly. (If you have time, cover and place in the fridge to marinate for up to 1 hour, then continue with the recipe below. Otherwise just move straight on to Step 2.)
  • Meanwhile make your Kachumber Salad
  • As soon as you have made your salad, melt 25g butter in a frying pan and add the sliced onion, fry over a low heat with the lid on for 4 minutes, until the onion has softened. Add the garlic and ginger and cook for a further 1 minute, then add the chicken and all of the marinade and stir together.
  • Add the chopped tomatoes and tomato puree and cook on a low heat, with the lid on for 15 minutes.
  • Use this time to make your basmati rice according to packet instructions / your own preferences.
  • After 15 minutes, add the fresh coriander, and cream to the curry. Stir together and remove from the heat. Serve with the kachumber salad and basmati rice and/or naan bread and a glass of oaked chardonnay.