Ingredients
Serves: 6
Serves: 6
- 1kg skinless, boneless chicken breast halves
- 2 teaspoons salt
- 1/2 cup (125ml) cooking oil
- 1 1/2 cups chopped onion
- 1 tablespoon minced garlic
- 1 1/2 teaspoons minced fresh ginger root
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 1 tablespoon water
- 470g crushed tomatoes
- 1 cup plain yoghurt
- 1 tablespoon chopped fresh coriander
- 1 teaspoon salt
- 1/2 cup (125ml) water
- 1 teaspoon garam masala
- 1 tablespoon chopped fresh coriander
- 1 tablespoon fresh lemon juice
Directions
Prep:20min › Cook:40min › Ready in:1hr
- Sprinkle the chicken breasts with 2 teaspoons salt.
- Heat the oil in a large frypan over high heat; partially cook the chicken in the hot oil in batches until completely browned. Transfer the browned chicken breasts to a plate and set aside.
- Reduce the heat under the frypan to medium-high; add the onion, garlic and ginger to the oil remaining in the frypan and cook and stir until the onion turns translucent, about 8 minutes.
- Stir the curry powder, cumin, turmeric, coriander, cayenne, and 1 tablespoon of water into the onion mixture; allow to heat together for about 1 minute while stirring. Mix the tomatoes, yoghurt, 1 tablespoon chopped coriander, and 1 teaspoon salt into the mixture. Return the chicken breast to the frypan along with any juices on the plate. Pour 1/2 cup (85ml) water into the mixture; bring to a boil, turning the chicken to coat with the sauce. Sprinkle the garam masala and 1 tablespoon coriander over the chicken.
- Cover the frypan and simmer until the chicken breasts are no longer pink in the center and the juices run clear, about 20 minutes. Sprinkle with lemon juice to serve.