Ingredients
Method
- 3 T ghee
- 4 free-range chicken breasts, halved crossways
- 1 t garlic crushed
- 1 T ginger, crushed
- 1 T fresh turmeric, crushed
- 1 t chilli powder
- 1⁄2 t ground cloves
- 1 t ground cinnamon
- 1 T garam masala spice
- 2 cups plain yoghurt
- 1x400g can chopped tomatoes
- 50 g blanched almonds
- 100 g butter
- 1⁄2 cup cream
- 10 g coriander, roughly chopped
- salt, to taste
- coconut flakes, for serving For the mango salsa:
- 1 mango, roughly sliced
- 1 t garam masala
- 50 g Woolworths roasted and salted Bombay mix
- 1 lime, zested and juiced
Method
Ingredients
1. Heat the ghee in a large pan over a medium heat. Add the chicken breasts and cook for 10 minutes, or until caramelised. Remove from the pan and set aside.
2. Fry the garlic, ginger and turmeric in the same pan for 5 minutes, then add the spices and fry for a further 5 minutes. Add the yoghurt, tomatoes and almonds and simmer for 5 minutes. Remove from the pan and blend until smooth.
3. Return the sauce to the pan and place over a medium heat. Add the butter and chicken and poach until the chicken is tender about 10 minutes.
4. Stir through the cream once the chicken is tender, add the coriander and season. Serve topped with the
coconut akes and the mango salsa.
Cook’s note: Serve with a buttery roti or garlic naan. Replace chicken with brinjals and sweet potato. Use pineapple or papaya instead of mango.
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