- 4 boneless, skinless chicken breasts
- 2 medium onions
- 1 fresh red chili
- A thumb-sized piece of fresh root ginger
- A small bunch of fresh cilantro
- Olive or vegetable oil
- A pat of margarine
- ½ cup tikka masala or mild curry paste, such as Patak’s
- Salt & freshly ground pepper
- 1 x 14 ounce can of diced tomatoes
- 1 x 14 ounce can of coconut milk
To serve (optional):
- 1 cup natural yogurt
- 1 lemon
- Slice the chicken breasts into ¾ inch thick chunks.
- Peel, halve, and finely slice the onions.
- Finely slice the chili.
- Peel and finely slice the ginger.
- Pick the cilantro leaves and put on one side, then finely chop the stalks.
- Put a large casserole-type pan on a medium to high heat and add a couple of lugs of oil and the butter.
- Add the onions, chili, ginger and corianders stalks and cook for 10 minutes, until softened and golden.
- Add the curry paste and the strips of chicken. Stir well to coat everything with the paste and season with the salt and pepper.
- Add the tomatoes and coconut milk, and stir again. Bring to a boil, then turn the heat down and simmer for 20 minutes with the lid on.
- Check the curry regularly to make sure it’s not drying out and add extra water as necessary. When the chicken is tender and cooked, taste and add a bit more salt and pepper – please season carefully.
Serve with hot fluffy rice a few spoonfuls of yogurt dolloped on top, sprinkled over with the cilantro leaves and a wedge of lemon.
Serves 4 – 6