Servings: 4
Ingredients
- 600 g Chicken breast chopped into 3cm pieces
- 50 ml Rice bran oil or groundnut oil
- 2 Medium finely chopped onions
- 2 cm Root ginger finely chopped
- 1 tsp Mustard seeds
- 1 1/2 tsp Cumin seeds
- 1 1/2 tsp Garam masala
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 1 tsp Tumeric
- 1 tsp Chilli powder or 1/2 fresh chilli finely chopped
- 1 tsp Salt
- 400 g Tinned tomatoes
- 150 ml Water
- 20 g Coconut block
- 25 g Thick natural yoghurt
- 7 g Roughly chopped coriander
Instructions
- Pre-heat the oven to 180 C/350 F/gas mark 5
- Heat a large frying pan and then add the oil and saute the onions until well browned.
- Add the ginger, cumin seeds, mustard seeds, salt, garam masala, ground coriander, cumin, chilli powder, and tumeric and lighly saute.
- Add the tinned tomatoes and cook well at a high temperature until heated through.
- Add the water and bring the mixture to the boil.
- Add the chicken pieces to the mixture and mix well, then transfer the mixture into a baking dish and place in the pre-heated oven for 20mins.
- Break-up the coconut block and when the 20mins are up add to the baking dish and mix well until combined.
- Return the mixture to the oven and cook for a further 20mins.
- Remove from the oven and stir in the yoghurt and coriander, then serve and enjoy!
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