Serves 4-5 people
You will need
- A large high sided frying pan
- Wooden skewers
- Garlic press
- Fine toothed grater
Ingredients
For the marinade:
- 3-4 boneless skinless chicken breasts
- 1 lemon
- 125g plain yoghurt
- 6 cloves of garlic, minced
- 1 tablespoon of fresh ginger, minced (use the grater)
- 2 teaspoons of salt
- 2 teaspoons of ground cumin
- 2 teaspoons of garam masala
- 2 teaspoons of paprika (not smoked)
For the sauce:
- 2 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 2 tablespoons of fresh ginger, minced
- 8 cloves of garlic, minced
- 2 teaspoons of ground cumin
- 2 teaspoons of turmeric powder
- 2 teaspoons of coriander powder
- 2 teaspoons of paprika (unsmoked)
- 1 teaspoon of chilli powder
- 2 teaspoons of garam masala
- 1 tablespoon of tomato puree
- 800g tomato passata
- 300ml water
- 250ml coconut milk
- Fresh coriander to garnish
Method
- Slice the chicken into bite sized chunks and combine in a bowl with all of the marinade ingredients. Stir until evenly coated.
- Cover and refrigerate for at least 1 hour.
- Preheat your oven to 230C Fan/260C
- Skewer the marinated chicken onto wooden skewers and place them over an oven dish. Make sure the ends of the skewers are over the edges of the dish so that the chicken isn’t touching the dish at all.
- Bake the chicken for around 15mins until slightly browned
- Heat the oil in a large pan over a medium heat, and saute the onion, ginger and garlic until tender but not browned
- Add the spices and fry for about 30 seconds, stirring constantly
- Stir in the puree
- Add the tomato sauce and water then bring to the boil and cook for 5 mins.
- Pour in the coconut milk gradually, tasting as you go until you’re happy – you don’t have to use the whole lot.
- Mix in the chicken and leave to simmer.
- Cook your rice/naan and serve with a sprinkling of fresh coriander!