This recipe is just beautiful and loved by all the family. It has a little kick with the Cayenne chilli pepper used, just leave out if prefer it mild. Even my two year old loves it !(natural yoghurt added to cool it down for him).
1kg of skinless and boneless chicken breasts, cubed
2 onions, finely sliced
4 cloves of garlic, minced or finely chopped
2 400g tins of chopped tomatos
250ml double cream
1 teaspoon of ground cumin
1 teaspoon of garam masala
1 teaspoon of corriander powder
1/2 teaspoon of ground cinnamon
1 tablespoon of fresh ginger, grated or finely chopped
1 teaspoon of ground turmeric
2 teaspoons of paprika
1 teaspoon of cayenne chilli powder (leave if prefer mild)
1 tablespoon of sugar
1 teaspoon of salt
Place diced chicken in to a wok with oil, season with salt and pepper and cook until browned and just cooked through. When done, remove from pan and place on a plate whilst you cook sauce.
add more cooking oil to the same pan used to cook chicken and add the onions, cook until soft and browning slightly. Then add the minced garlic and ginger and cook for a few more minutes.
add the salt, ground cumin, coriander powder, garam masala, turmeric, cinnamon, cook until the spices begin to become fragrant, 2/3min's.
next add the 2 tins of chopped tomatoes, sugar, paprika and cayenne pepper, bring to a simmer and cook for 10mins.
next add the chicken and cream and simmer untill the chicken is heated through and the sauce has beginning to thicken. around 20mins (add a small amount of water if you feel the sauce is becoming to think). serve with rice, nan and poppadoms, enjoy!