- 2–3 fresh mixed-colour chillies
- 350 g ripe mixed-colour cherry tomatoes
- 4 cloves garlic
- 1 x 6 cm piece ginger
- 1 T garam masala
- 4 heaped T natural yoghurt
- 2 x 150 g free-range skinless chicken breasts
- 2 T smooth cashew butter
1. Halve and seed the chillies. Place in a large non-stick frying pan on a high heat with the tomatoes and blacken all over, turning occasionally. Meanwhile, peel the garlic and ginger, and finely grate into a large bowl. Add most of the garam masala, a pinch of sea salt and black pepper and 1 T yoghurt. Deeply score the chicken breasts at 1 cm intervals, then massage with the marinade.
2. Once charred, remove the tomatoes and chillies to a board, returning the pan to a medium heat with 1⁄2 T olive oil and the chicken. Cook and char for 10 minutes, turning halfway, while you pinch off and discard the tomato skins and roughly chop 1–2 of the chillies, to taste. Remove the gnarly chicken from the pan and go in with the tomatoes, chopped chillies and cashew butter. Pour in 1 cup boiling water and stir to pick up the sticky bits. Let it bubble vigorously for 2 minutes and once it starts to thicken, return the chicken to the pan, turning in the sauce for a final 2 minutes, or until cooked through, then remove to a board. Off the heat, season the sauce to perfection, then ripple through the remaining yoghurt. Slice the chicken and serve with the remaining chilli and garam masala.
Energy 435 kCal, Fat 20.7 g,Sat Fat 4.8 g, Protein 45.2 g, Carbs 17.5 g, Sugars 11.1 g, Salt 0.8 g, Fibre 3.4 g
This is an extract from 7 Ways by Jamie Oliver, published by Penguin Random House © Jamie Oliver Enterprises Ltd (2020 7 Ways) Photography: Levon Biss