This traditional Indian dish has always been a mouth-watering delight for me as an adult and has now become a favourite for our family too. The beautifully spiced sauce can be as mild or not-so-mild as you like, so the kids can enjoy it too. This version is taken from the traditional recipe and just tweaked a little to make it as clean as possible, including an addition of chickpeas that give it a little extra oomph (and it thickens the sauce up a bit too!). Serve it with brown rice or even quinoa for a wholefood twist, and add some pappadums for some extra crunch. I love it with a side of riata and sliced crunchy lettuce too.
- 500 grams free-range chicken breast diced
- 1 brown onion chopped
- 2 cloves garlic minced
- 2 Tbsp butter or ghee
- 1/2 tsp turmeric ground
- 1/2 tsp cumin ground
- 1/2 tsp coriander ground
- 1/2 tsp cinnamon ground
- 1/2 tsp ginger ground
- 400g tin diced tomatoes
- 400ml tin coconut cream
- 400g tin chickpeas drained
- good pinch salt and pepper to taste
- fresh coriander and chilli to taste
Heat 1 Tbsp of the butter or ghee in a pan.
Add the chicken and cook until sealed, then remove from the pan.
Add the remaining 1 Tbsp butter or ghee and fry the onion and garlic.
Add the spices and cook for a few minutes.
Add the tomatoes, coconut cream and chickpeas and simmer until just bubbling.
Return the chicken to the sauce and simmer for 20-30 minutes.
Serve on a bed of brown rice or quinoa and top with fresh coriander and chilli to your liking.