4 chicken breasts
5 tbsps natural yoghurt
Chop up chicken and put in a glass bowl. Add yoghurt and mix until chicken is well coated. Cover with cling film and leave in the fridge overnight.
2 tbsps olive oil
3 large white onions
5 cloves of garlic
1 piece of ginger, grated
4 tbsps Korma paste
2 tsps sugar
Pinch of salt
300ml coconut milk mixed together with
200 ml water
Put two tablespoons of olive oil in a deep saucepan, add grated ginger, chopped onions and garlic.
Cover and sauté for about 15 minutes.
Keep giving a little stir.
Stir in korma paste, sugar and salt.
Cook for about one minute stirring constantly.
Slowly add coconut milk and water.
Gently simmer for 15 minutes stirring occasionally.
Blitz with stick blender until smooth.
Fry chicken coated with yoghurt in a little oil until cooked, about 15 minutes then add to sauce.
Serve with boiled rice, I used a mixture of wild rice which gave colour.
|get everything ready|
|Add some colour with red and yellow peppeers|
|Coat the chicken with yoghurt and leave overnight|