Step 1: You Will Need:
- 1 1/2 kg Chicken Breasts
- 1 tbsp Ginger and Garlic Paste
- 150 g Plain Yoghurt
- 3 dried red chillies
- 2 medium Onions, Finely Chopped
- Cooking Oil
- 1 tbsp Ground Coriander
- pinch ground black pepper
- 1 tsp turmeric
- 1 tsp garam masala
- 75 g creamed coconut or coconut milk
- pinch salt, to taste
- 2 tbsp ground almonds
- coriander leaves, to garnish
- 1 Bowl
- 1 Saucepan with a lid
- 1 wooden or metal spoon
Step 2: Marinade the Chicken
Cut the chicken breasts into 2 inch sized pieces.
In a bowl, mix the chicken with the ginger, garlic, yogurt, salt and spices. Cover and marinade for 3-4 hours or in the fridge overnight.
Step 3: Fry the onions and chilli
In a saucepan, heat some oil. Add the onion and chillis and fry for 5 minutes
Step 4: Add chicken
Reduce the heat, add the chicken and the marinade. Save some marinade to add later. Stir for 5 minutes
Add remaining marinade, cover and cook for 20 minutes.
Step 5: Add coconut milk and almonds
Add the coconut milk and the almonds and simmer for another 10 to 15 minutes
Step 6: Add more yoghurt and simmer
Add some more yoghurt, cover and leave to simmer for another 10 minutes.