Ingredients
2 to 3 tablespoons of butter
1 onion
¼ teaspoon of cinnamon
2 teaspoons of crushed garlic
2 teaspoons of crushed ginger
½ teaspoon of ground turmeric
1 to 2 teaspoons of ground chilli
1 tablespoon of coriander
400 grams / 14 oz of skinless, boneless chicken thighs or breasts
¼ to ½ cup ground almonds
225 gram / 8 oz can of whole peeled tomatoes with juice
1 tablespoon of tomato paste
½ cup of unsweetened yoghurt
Method
With chicken there is always a risk of food poisoning, so it is
important to clean your hands, board and knives before and after
working with the raw meat. Trim and cut the chicken into small cubes,
cover and put aside. With a clean knife and board slice the onions
into thin wedges (lyonnaise).
Heat a large saucepan or frying pan and
melt 2 to 3 tablespoons of butter until it is frothy. Add the onions
and the cinnamon to the pan and fry lightly. When the onions are soft
stir in the crushed garlic and ginger. Then add the turmeric, chilli
and coriander, and sauté over a medium heat.
The spices are fried
first to release their maximum flavour and this really enhances the
dish. Add the cubed chicken and sauté stirring constantly until the
chicken has turned white. Pour in the ground almonds, tomatoes and
tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes.
Add the yoghurt and heat through. Serve on rice with a salad and
Indian bread if desired.