Ingredients
Serves: 4
- 3 tablespoons sunflower oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons grated fresh root ginger
- 3 tablespoons curry powder
- 2 teaspoons black or yellow mustard seeds
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1 bay leaf
- salt to taste
- 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
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.
Similar recipes
Recently viewed
Reviews & ratings
Average global rating:
(5)
Reviews in English (5)
5
Very nice,will make again - 15 Mar 2010
3
- 02 Jul 2012
0
This was very nice and a good texture, it was a little too spicy for me so next time I will add 2 tablespoons of curry powder instead of three. - 22 Oct 2017