2 skinless chicken breast fillets - cut into bite-sized pieces
1 to 2 tablespoons tomato puree
180ml coconut milk
225g natural yoghurt
1/2 lemon, juiced
1/2 teaspoon chilli powder
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Method Prep:20min › Cook:25min › Ready in:45min
Heat olive oil in a frying pan over medium heat. Saute onion until lightly browned. Stir in garlic, ginger, curry powder, mustard seeds, turmeric, cinnamon, coriander, bay leaf and salt. Continue stirring for 2 minutes. Add chicken pieces, tomato puree and coconut milk. Bring to the boil, reduce heat, and simmer for 20 to 25 minutes.
Remove bay leaf, and stir in yoghurt, lemon juice and chilli powder. Genly simmer 5 more minutes, then serve.
Loved this, I did not put in yogurt as I did not have, but used more coconut milk Instead, never used bay leaf either, I added a tin off chopped tomatos and some cream, did not take away from the flavour, my daughter had some and she helped me eat the rest of mine, One word "Delish" and this will defo be on my menu more often. Well done. - 19 Feb 2015