Ingredients
| 1 |
clove garlic - crushed |
| 250 ml |
plain natural yoghurt |
| 20 ml |
garam masala |
| 5 ml |
grated root ginger (peeled) |
| 3 ml |
cayenne pepper |
| 4 |
chicken breasts |
| 30 ml |
sunflower oil |
| 1 |
bay leaf |
| 5 ml |
FAIRTRADE ground cinnamon |
| 10 |
green cardamon pods |
| 1 |
medium onion |
| 60 ml |
creme fraiche |
| 50 gm |
FAIRTRADE sultanas |
|
fresh chopped coriander |
| FAIRTRADE |
Sources
Sultanas
Wine
Herbs and Spices
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Method
Marinade the chicken
Cut the chicken into bite sized pieces.
Combine the Yoghurt, garam masala, garlic, ginger and cayenne pepper,
add the chicken and turn until the chicken is well coated.
Leave to marinate in the fridge as long as possible (overnight even).
Cooking
Drain the chicken from the marinade keeping the juices for later.
Skin the onion and chop fine.
Heat the oil in a large saucepan and add the cinnamon, bayleaf, cardomom pods. Fry for a minute or two to bring out the flavours.
Add the chicken and fry until the chicken is browned all over. (Supermarket chicken tends to stew rather than brown, unfortunately).
Remove the chicken for later use.
Add the onion and stir fry until golden.
Return the meat with the creme fraiche and the marinade juices and FAIRTRADE sultanas.
Bring to a simmer and cover. Cook on a very low heat until tender (about 20 minutes).
To serve
Sprinkle with the coriander.
Serve with peas pilau.
Open a bottle of FAIRTRADE white wine as well (or a red).
Relax. Put some nice music on the hi-fi.
Be grateful for small mercies and the luxury of a western lifestyle.
Variation
Use cinnamon stick in place of ground cinnamon.
Use chilli or piri piri in place of cayenne pepper.
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