Ingredients
| 75 ml |
sunflower oil |
| 1 |
large onion peeled and chopped |
| 4 |
cloves garlic, peeled and chopped |
| 2.54 cm . |
root ginger peeled and grated |
| |
Whole spices: |
| 1.27 cm |
FAIRTRADE cinnamon stick |
| 4 |
FAIRTRADE cloves |
| 4 |
FAIRTRADE black peppercorns |
| 2 |
Fair Trade bay leaves |
| 4 |
Fair Trade green cardamom pods |
| 4 |
Chicken breasts cut into mini-steaks |
| |
Ground Spices: |
| 15ml |
Fair Trade ground aniseed |
| 15ml |
Fair Trade ground almonds |
| 15ml |
Fair Trade ground coriander |
| 5ml |
Fair Trade ground cumin |
| 5ml |
Fair Trade ground piri piri |
| 2.5ml |
FAIRTRADE ground turmeric |
400gm
(=1 can) |
Chopped tomatoes |
|
Salt |
| 150ml |
Natural organic yoghurt |
| 175 ml |
Water |
| FAIRTRADE |
Sources
Spices
Rice
|
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Method
Preparation.
Prepare the onions, garlic and ginger in the usual way.
Open the cardamom pods and extract the seeds and discard the shells if you wish.
Cardamoms give a more subtle flavour if left in the shells,
but this is not a dish of subtle flavours!
Cooking
In an oven proof skillet fry the onions, garlic, ginger and whole spices
at medium heat until the onion is starting to turn translucent.
Now add the chicken, stirring until all of the meat is browned.
Add the ground spices, salt, and tomatoes and cook until the liquid is well reduced (15 minutes).
Add the yoghurt and cook (medium heat) until the liquid is reduced (10 mins approx).
Add the water (and re-heat to simmer) and cook until the chicken is tender (10 minues).
This dish can be finished / kept warm in a pre-heated oven (Gas Mark 2) for 20 to 30 minutes after adding the yoghurt and re-heating.
This is helpful if you have a lot to prepare.
To serve
Serve hot with FAIRTRADE rice
and cucumber raita.
Variation
Use 5 ml ground cinnamon if you are out of cinnamon stick.
Vary the quantity of hot spice (piri piri) according to the palate of the people at the meal.
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