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Preparation

• Finely chop the onion.
• Finely chop the ginger and garlic.
• Grind the coriander seeds to a powder in a pestle and mortar.
• De-seed the cardamom pods and grind to a powder in a pestle and mortar.
• Cube the chicken breast.
• Grate the creamed coconut and dissolve in 50 ml of hot water.
• Dry roast the flaked almonds until they turn slightly brown – do not burn.
• Fry the chicken in a little oil for 3 min until cooked. Remove from pan and reserve.

Cooking

1. Heat 2 tbspn of oil a wok.
2. Cook the onion over a moderate heat for 1 min.
3. Add the ginger and garlic and cook, stirring, for 1 min.
4. Add the cinnamon and cardamom and cook, stirring, for 1 min.
5. Add the turmeric, coriander and chilli powder and cook, stirring, for 1 min.
6. Add tomato purée and passata and cook, stirring, for 1 min.
7. Add 125 ml of water, bring to a boil, and simmer for 5 min, stirring occasionally (add a little water if it gets too dry).
8. Add salt to taste.
9. Add the reserved chicken and ´crush in´ the almonds.
10. Continue to simmer for 10 min, stirring occasionally.
11. Stir in the coconut milk.
12. Stir in the yogurt 1 tbspn at a time.
13. Heat through.
14. (The sauce should end up fairly thick with patches of oil on top, so add a little water or adjust the heat as it simmers.)

Serving

1. Serve with rice.

The preparation stage
Enlarge image

The finished meal