Author Notes
My kids love this, my friends do too. It's comfort food! Its seems like a lot of ingredients, but trust me, this is so easy and satisfying... —anne
Ingredients
-
4
chicken breasts
-
1 bunch
chopped coriander
-
4
garlic cloves
-
1 tablespoon
garam masala
-
1 tablespoon
red curry paste
-
1 tablespoon
tandoori paste
-
1 cup
greek yogurt
-
1 teaspoon
salt
-
1 tablespoon
grated ginger
-
2 tablespoons
ghee
-
2 tablespoons
sunflower oil
-
1 pint
chopped canned tomatoes
-
1 pint
coconut cream
-
1 pint
chicken stock
-
1
red bell pepper
-
1
medium zucchini
-
2
red onions
-
4 tablespoons
double cream
-
4 tablespoons
toasted almond slivers
Directions
-
Cut the chicken breasts into small pieces. Make a marinade by mixing the chopped coriander (save some sprigs for the garnish), red curry paste, tandoori paste, chopped garlic, gram masala, salt, grated ginger and yogurt. Mix the chicken with the marinade, cover with clingfilm and let it sit, for as long as you can, even overnight
-
heat the ghee with the oil in a non-stick deep pan. Fry the marinated chicken until it is nicely browned
-
meanwhile, chop all the vegetables into bitesize pieces, the onions in half-moons. Take the chicken out of the pan and add the onions. Cook until soft and add all the other vegetables
-
put the chicken back with the veggies, add the canned tomatoes, coconut and (homemade) chicken stock. Give it a nice stir and simmer for about 25 minutes.
-
To serve: sprinkle with some fresh coriander, toasted almond slivers and some spoonfuls of double cream. Very nice with basmati rice or naan bread. Bon appétit !
See what other Food52ers are saying.