Description (Some HTML is OK)
Rich, creamy curry that can be made anything from beautifully mild to fiery hot. The recipe here is fiery hot, but by taking out some, any or all of the fresh chillies and cayenne pepper you can balance the heat to your taste. It's simple to make, too, and there's no marinading required. Each serving is 410 calories. Best served with Spinach and pea rice...
Makes 2 servings
- 2 Chicken breasts (skinless)
- 1 medium Onion
- 250g Tomatoes
- 120g full fat natural yoghurt (Greek style)
- 25g (2 large handfuls) fresh Coriander
- 1 Scotch bonnet or habanero chilli
- 2 green Finger chillies
- 2 inch thumb of Ginger
- 4 cloves Garlic
- 1 tsp Aniseed seeds (or Fennel seeds if not available)
- ½ tsp Cayenne pepper
- ½ tsp Mild chilli powder
- ¼ tsp Turmeric
- ¼ tsp ground Cinnamon
- ½ tsp Garam Masala
- ¾ tsp Salt
- 1 tsp Sugar
- 10ml Groundnut oil
Preparation (Some HTML is OK)
Preheat the oven to 140 Celsius.
Heat the oil on the hob in a lidded oven proof casserole dish over a low heat. Roughly chop the onion and chillies (seeds in or out, your choice), and peel and grate the ginger and garlic. Put the onion, chillies, ginger and garlic, along with the aniseed (or fennel) seeds, in the casserole dish and gently fry for about 10 minutes until the onions are soft and translucent.
While the onions are frying roughly chop the tomatoes and the coriander. Once the onions are ready add the tomatoes and coriander to the pan and bring it up to a simmer. Once it's simmering add all of the yoghurt, as well as the cayenne pepper, mild chilli powder, turmeric, ground cinnamon, garam masala, salt and sugar. Give everything a good stir and, once it's bubbling again put the lid on and put it in the oven for 30 minutes.
Cut the chicken breasts into roughly 6 pieces each, and after the dish has been in the oven for half an hour add the chicken to the pan, put it back in the oven (lid on) and cook for another 12 minutes before serving.