Ingredients:
2 chicken breasts
2-3 tblsp thick Greek yoghurt
4-5 cloves garlic
1 small piece of ginger
1 tsp grated ginger
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric
powder
lemon juice
2 tsp mild red chillie powder
2 small tomatoes
1 medium-sized chopped or sliced onion
10 cashew nuts
1/2 tsp salt
1-2 tsp oil (recommended is oilve oil)
1 tblsp oil (recommended is
olive oil)
Process:
Cut the chicken breasts into medium-sized pieces. Marinate with the yoghurt, garlic, ginger, coriander powder, cumin powder, red chillie powder, turmeric, lemon juice and salt. Pour a little
oil over the mixture and keep it aside for 1-2 hours.
In a pan, heat 1-2 tsp oil, add 1-2 cloves of garlic, 1 small piece of ginger and fry the chopped onion until golden brown, add the chopped tomatoes and cashew nuts. Pour this mixture in a blender
and grind to a paste. Keep the paste aside.
Pan-fry the marinated chicken pieces in 1 tblsp of oil on medium heat until it turns white in colour. Add the paste to the chicken and more salt if desired. Let the chicken curry cook on low heat until the
gravy turns thick. If too thick, add water. While the curry is cooking, add 1 tsp of coriander powder, 1 tsp of cumin powder and fresh coriander.
Just before serving, add some cream and lelon juice to the dish.
TIP: YOU CAN MAKE THIS DISH VEGAN
BY REPLACING THE CHICKEN WITH VEGETARIAN CHICKEN PIECES OR TOFU!