My absolutlely favourite Indian/British recepie. This recepie is originaly from Jamie Oliver but slightly modified by me.
Note: The marinade will need to be prepared the day before so the chicken can marinate overnight.
½ fresh red chilli, deseeded, optional
1 clove of garlic, peeled
15 g fresh ginger
1 tablespoon vegetable oil, i use rapeseed/Canola oil
1 pinch paprika
½ tablespoon garam masala
2 teaspoon tomato puree
3 sprigs of fresh coriander, leaves picked and chopped, stalks reserved
400 g chicken breast, diced into 2.5cm pieces
1 small onion, peeled and sliced
½ red pepper, deseeded and sliced
½ green pepper, deseeded and sliced
1 pinch ground cinnamon
1 pinch ground coriander
1 pinch turmeric
400 g tinned choped plum tomatoes
100 ml plain yoghurt
50 ml single cream
Blitz the chilli, garlic, ginger and vegetable oil in the food processor. Add the paprika, garam masala and tomato puree, plus the coriander stalks, and blitz again to form a paste. Place the chicken pieces in a large bowl, coat them with the marinade and leave in the fridge overnight.
The next day:
In a little vegetable oil, on a medium heat, fry the onion, peppers, chicken and spices (cinnamon, coriander, turmeric and som garam masala) in a large saucepan. when the chicken is fried on alla sides put a side.
Cook the rest gently for 10 minutes then add the tin of tomatoes and the yoghurt. Add the chicken pieces and simmer gently for 10-15 minutes until cooked, take out a larg peace and cut in half to check.
Just before serving, stir through the cream and chopped coriander leaves.
Serve with mixed leaf salad.