800 g (4 chicken breasts) cut into cubes
1 large onion diced
3 tbsp butter
3 medium tomatoes skin removed and diced
2 tbsp tomato purée
2 tbsp ginger and garlic paste
3 tsp dried red chilli flakes
2 tsp turmeric
3 tsp garam masala
2 tbs red masala
1 tbs dhania masala (John West)
Salt and white pepper to taste
1 sprig curry leaves
1/2 cup fresh cream
In a large saucepan melt butter add chopped onion and sauté until tender.
Add cubed chicken and cook stirring for 5 mins.
Add garlic and ginger paste, red and green masala and stir to coat chicken.
Add seasoning then add tomatoes and tomato paste, curry leaves cook for 4 mins.
Taste for salt & pepper.
Continue cooking on low heat for 25 mins until chicken is cooked.
Add 1/4 cup boiling water if needed for extra gravy .
Stir in 1/2 cup cream.
Garnish with fresh coriander.
Serve with Roti or white basmati rice.
Ingredients for 5 Rotis
1 cup cake flour,
1 tbsp softened butter,
1/4 tsp salt,
1 tbsp Klim milk powder or any other suitable milk powder like Nespray.
Add ingredients to bowl and pour over 1/2 cup boiling water.
Mix with a spoon until all incorporated.
Remove dough and knead on lightly floured surface for 2 mins.
Divide into 5 portions and roll roti into a circle the size of a side plate.
Heat a skillet add 1/2 tsp butter and cook roti until speckled then flip and cook the other side. Cover cooked roti with damp cloth while you cook the remainder.
Original quantity of recipe:
3 cups flour,
3 tbsp ghee,
1 1/2 tsp salt,
3 tbsp Klim milk powder.
Boiling water to form a dough.
Cook on Tawa or a skillet
Adapted from Yasmin Jeewa’s recipe – Casbah
Prepared, tried and tested by: Gail Haselsteiner