INGREDIENTS
8 chicken pieces.
15ml oil.
2 large onions, chopped.
4 cloves garlic, crushed.
5cm piece fresh ginger, grated.
5ml ground cumin.
5ml turmeric.
5ml ground coriander.
5ml cayenne pepper.
15ml water.
1 can (400g) whole peeled tomatoes, drained.
150ml plain yoghurt.
30ml fresh coriander leaves, chopped.
60ml water.
juice of 1 lemon.
15ml garam masala or mild curry powder.
salt and freshly ground black pepper.
STEPS
Spray a pan with non-stick spray.
Fry the chicken pieces until golden brown.
Remove the chicken from the pan and set aside.
Wipe out the pan.
Place the pan back on the heat.
Add the oil once the pan is hot.
Add the onion, garlic and ginger.
Stir-fry until tender.
Reduce the heat and add the cumin, turmeric, ground coriander and cayenne pepper.
Add the 15ml water and stir-fry for a further 2 minutes.
Add the tomatoes, yoghurt and half the chopped fresh coriander.
Reduce the heat further.
Add the chicken and 60ml water.
Add the lemon juice.
Sprinkle the masala or curry powder on top.
Simmer for about 30 minutes or until the chicken is tender and done.
Season with salt and freshly ground black pepper.
Sprinkle the remaining chopped coriander leaves on top just before serving.
Serve with rice.
