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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This dish will warm your heart and your tummy. Good for brunch or supper.Make sure the rice is basmati. This dish is very aromatic. Ingredients:
4 large skinned chicken breasts |
2 large red chillies |
4 cloves of garlic, finely chopped |
1 c. double cream |
1 c. natural yogurt |
1 fresh lemon |
1 tsp garam masala |
2 tsp ground cumin |
2 tblsp coriander leaves |
1/2 c. butter |
1/2 tsp salt |
6 fresh ripe tomatos |
Directions:
1. Core and deseed the chillies, chop them up fine.
2. Add the chillies, fine chopped garlic, cumin and masala to a blender.
3. Blend add the juice of the lemon, coriander leaves and the yogurt to create the marinade.
4. Chop up the chicken into small pieces and put into a glass bowl
5. Mix in the marinade with the chicken, cover and put in the fridge for 3 hours.
6. Quarter the tomatos and put into a pan with nothing else. Warm for 20mins on a low to medium heat
7. Strain the tomatos into a clean pan using a fine seive. Throw away the skins and pulp left over.
8. tomato sauce should be thick, heat this for 50 mins until reduced to a nice thick sauce. You may need to skim off any yellow stuff off the top as it is heating.
9. Add in 1/2 c. of butter and salt then stir and heat for another 20 minutes.
10. Add in 1 c. heavy whipping cream, heat through thoroughly and set aside.
11. heat a pan with 3 tbl spoons of vegetable oil and add all the chicken.
12. Cook for 15 minutes on a medium heat.
13. Add in the tomato sauce and stir and heat for 5 minutes.
14. Serve with basmati rice.
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