INGREDIENTS
30ml butter.
2 large onions, chopped,
750g chicken breast fillets, cubed.
2.5ml ground cumin.
2.5ml ground coriander.
2.5ml chilli powder.
2.5ml turmeric.
5ml garlic flakes.
5ml sugar.
1 can tomato paste (65g)
250ml cream.
cooked rice, to serve.
handful of fresh coriander, to serve.
METHOD
Heat the butter in a large pan on the stove.
Add the onions and fry until translucent.
Add the chicken and stir-fry for a few minutes.
Add the spices and sugar.
Stir-fry for a few more minutes.
Add the tomato paste and cream.
Simmer over a medium heat for 15 minutes.
Dish the rice into plates, cover with chicken and decorate with fresh coriander.
