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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I got this off the internet a few years ago. It is now my youngest son(a chef in Melbourne)'s requested dish when he's at home. So I guess to him it's major comfort food! Ingredients:
3 tablespoons butter |
1 large onion, cut into thin wedges |
1/4 teaspoon cinnamon |
2 cloves garlic, crushed |
2 teaspoons crushed fresh ginger |
1/2 teaspoon turmeric |
1 teaspoon ground red chili pepper |
1 tablespoon coriander powder |
500 g diced chicken (, breast or thigh fillet) |
1/4 cup ground almonds |
1 (225 g) can peeled whole tomatoes (with juice) |
1 tablespoon tomato paste |
1/2 cup natural yoghurt |
Directions:
1. In a large pan, heat the butter until it is frothy.
2. Add the onions and the cinnamon to the pan and fry lightly.
3. When the onions are soft, stir in the garlic and ginger, then add the turmeric, chilli and coriander, and saute over a medium heat.
4. Add the chicken and saute stirring constantly until the chicken meat turns white.
5. Add the ground almonds, tomatoes and tomato paste.
6. Mix thoroughly, cover and simmer for 20-30 minutes.
7. Add the yoghurt and heat through gently before serving.
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