Description (Some HTML is OK)
Much better than my first attempt, where I added too much yoghurt and lemon juice, and it turned a very strange colour! More tomatoes and less yoghurt and lemon in this version.
Delicious served with mixed wild and basmati rice and spicy puppadoms. And beer.
Ingredients
Makes 2 servings
- For the marinade
- 2" thumb of ginger
- 3 large cloves of garlic
- Juice of 1 lemon
- For the main dish
- 2 skinless chicken breasts
- 80g fresh coriander
- Handful cherry tomatoes
- 1 chilli
- 2 tbsp water
- 1tbsp tomato puree
- 200ml natural yoghurt
- 2tbsp sunflower oil
Preparation
Marinade: Chop ginger and garlic. Combine them with the lemon juice and cover the two chicken breasts in a non-metallic bowl. Cover, and leave for as long as you can, from 30 minutes to 8 hours.
When you're ready to start cooking roughly chop the coriander and chilli and blend with the tomato puree, tomatoes and water into a smooth (very very green!) paste.
Get the oil good and hot in a wide bottomed pan. Once hot, pour in the chicken breasts and all the marinade. It should spit spectacularly at this point! Fry the chicken for 5 to 10 minutes, until it starts to take on a little colour and the marinade has reduced right down to almost a paste.
Add the coriander paste from the blender. Cook for 5 minutes, stirring pretty regularly until the sauce loses some of its intense green colour and starts to darken a little.
Add the yoghurt and stir until it is fully combined. Finally, turn it down as low as it will go and simmer and reduce for 15 minutes or so, stirring occasionally and checking it's not catching on the bottom of the pan. Cook until the sauce has thickened to the point of clinging to the meat and the chicken is cooked through.
Comments
This recipe makes my eyes water with hunger. Thanks a bunch for sharing with the world! YAHM!
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