Incredibly tasty and aromatic chicken dish.
•150 ml natural yoghurt
•juice of one lemon
•2.5 cm piece of ginger, minced
•2 garlic cloves, minced
•2 chicken breasts
•2 tablespoons vegetable oil
•4 cardamom pods
•1 onion, diced
•1 red chilli, deseeded and sliced
•2 teaspoons ground cumin
•1 handful of coriander, chopped
•1 can chopped tomatoes
•2 tablespoons tomato puree
•water to slacken, if needed
Chop up the chicken breast and marinade in the yoghurt, garlic, ginger and lemon. Get it in the fridge in the morning for best results.
Heat the oil in a large frying/saute pan and throw in the cardamom pods to cook for a couple of minutes. Add the onion, chilli, and cumin and cook for 5 minutes or till the onion is slightly softened. Add the tomatoes, tomato puree and coriander. Allow this mixture to cook down over a simmer for half an hour or so, it should be fairly stiff. Add the chicken in its marinade, which immediately slackens the mixture. Cook with a lid on for about 10-15 minutes, or until the chicken is cooked through. Season with salt as necessary, and add a dash of water if the sauce is too thick for your liking, and it`s ready.
I felt this curry could have done with more garlic, so I will be using far more cloves next time - cooked with onion as well as in the marinade.