butter chicken

Serves: 4

Ingredients:
chicken:
1 kg chicken breasts (cubed)
3 teaspoons paprika
1 teaspoon salt
2 teaspoon crushed garlic
for the sauce:
2 tablespoons canola oil
½ onion (sliced)
3 heaped teaspoons mild curry powder
1 teaspoon turmeric
2 teaspoons paprika
3 teaspoons crushed ginger and garlic
2 sprigs curry leaves
½ cup water
1¾ cup diced tomatoes
2 cups reduced fat coconut cream/milk
1 cup low fat yoghurt
1 tablespoon coriander (to garnish)

Method:
in a bowl, marinate the chicken with paprika, salt and crushed garlic for 30 minutes before cooking.
in a pot, heat the oil and sauté the onion and spices.
add the ginger, garlic paste, and curry leaves, and fry for a minute before adding the tomatoes.
simmer until the tomatoes have softened.
stir in the coconut cream/milk, cream and yoghurt and bring to the boil allowing the sauce to reduce and thicken, set aside.
heat 5ml oil in a hot pan and sear the marinated chicken cubes in batches.
add the seared chicken to the cooked sauce and simmer for 5 minutes.
garnish with coriander and serve with whole wheat roti /naan or brown rice.