4 Chicken Breasts
1 medium Onion, finely chopped
4 cloves garlic, finely chopped
1 inch cube of Fresh Ginger, finely chopped
Half teaspoon Chili powder
2 teaspoons Ground Coriander
1 teaspoon Ground Cumin
Salt
2 teaspoons Sugar
1 tablespoon Lemon Juice
2 tablespoon Fresh Coriander, chopped roughly
1 tablespoon Fresh Mint, chopped roughly
Quarter pint Milk
Quarter pint Yogurt
1 oz Ground Almonds
2 oz Creamed Coconut (the solid type, not coconut milk)
1 oz. Milk Powder OR 2 tablespoons Double (heavy) Cream | | | Put chicken to grill or bake until completely cooked. Cut into bite-size pieces. Meanwhile, make sauce:
Fry dry spices in a little oil. Add onions, garlic and ginger and sauté until soft. Add all other ingredients and heat slowly, stirring to prevent curdling. Allow to simmer until chicken is ready. Add cooked chicken, make sure it's heated through and serve. Serve sprinkled with toasted flaked almonds or more fresh coriander. |
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