Ingredients

• :
• 1.kg Chicken breast or mini breast fillets
• 1 heaped tablespoon of finely grated fresh ginger
• 3 cloves of garlic, minced
• 150g thick (plain) yogurt
• 1 dried red chilli
• 2 finely chopped onions
• 1 tbsp ghee or veg. oil
• 1 tbsp ground coriander
• Pinch of ground black pepper
• 1 tsp turmeric
• 1 tsp garam masala
• water
• 75g creamed coconut
• salt, to taste
• 2 heaped tbsps ground almonds
• finely chopped Coriander Leaves, to garnish
• juice of  1/2 lemon
• Instructions:
• 1. Cut the chicken breasts into bite sized chunks
• 2. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
• 3. Liquidise the chopped onion and red chillies, add a little water if you need to. blend til smooth.
• 4. Heat the ghee/oil in a pan.
• 5. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat.
• 6. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
• 7. Add the chicken and the marinade and continue to stir fry for another 10-minutes.
• 8. Add the creamed coconut and enough water to just cover the chicken and bring to the boil, stirring until the coconut is dissolved. Stir in the ground almonds.
• 9. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
• 10. Remove from heat, add lemon juice and salt to taste. Mix well.
• B oil some basmati rice with a cinnamon stick and saffron, drain and serve.