Serves 6
Ingredients:
60g butter/margarine
15ml oil
1kg chicken fillet, cut into cubes or deboned cubes thigh pieces. In this instance I used chicken with bones
2 medium onions, finely chopped
20ml garam masala
20ml ground coriander
30ml garlic and ginger paste
20ml chilli powder
5ml salt
3 cardamom pods
5 black peppercorns
150ml natural yoghurt
30ml tomato purée
150ml milk water - half water, half milk
2 bay leaves
10ml cornflour / maizena (optional)
200ml fresh cream or coconut cream
Method:
Heat butter and oil in a pot. Sear the chicken pieces until they are brown. Remove from pot.
Fry onions until they are golden and soft.
In a separate bowl, blend together all the spices, yoghurt and tomato purée.
Add this to the onions.
Add the milk and bay leaves and leave to simmer for 15 minutes, stirring occasionally, then add the chicken.
Turn the chicken pieces over and simmer for 15 minutes.
Mix the flour with the cream and add to chicken.
Cook for a further 10-15 minutes.
Garnish with fresh coriander.
© Cape Malay Cooking