serves 6
INGREDIENTS
- 2 lbs. boneless skinless chicken breasts
- ¼ cup masala paste (see recipe below)
- ½ cup plain yogurt
- 1 ½ cups tomato puree
- 1 can regular coconut milk (14 oz)
- Salt, pepper
- Rice and cilantro for serving
INSTRUCTIONS
- Cut the chicken into bite sized pieces. Marinate with 1 tablespoon of masala paste and yogurt. Marinate for about 30 minutes in the fridge.
- Heat a large, deep skillet over medium high heat and add the remaining masala paste. Stir fry for a few minutes to get all the spices going. Add the chicken/yogurt mixture and sauté until the chicken is mostly cooked. Add the tomato puree and coconut milk and simmer for about 15 minutes. Season with salt and pepper. Leave for a while so the sauce will thicken up a bit. Serve over rice with cilantro!
Bon appetite!
MASALA PASTE FROM SCRATCH
Ingredients
2 onions
5 cloves of garlic
2-inch piece of fresh ginger
3 tablespoons garam masala
1 tablespoon chili powder
1 tablespoon turmeric
1 tablespoon cumin
1 ½ teaspoons ground cloves
2 teaspoons salt
½ teaspoon cayenne pepper
a handfull of almonds
juice of 1 lemon
fresh cilantro to taste
Put all ingredients in the food processor until mostly smooth. You can make this in advance and freeze it for later use.