for 4 person

Spice mix

3	garlic cloves, pressed
2 tbsp	ginger, grated
1	red chilli, deseeded, finely chopped
3 tbsp	garam masala
½ tbsp	sweet paprika
1 tsp	ground cumin
1 tsp	ground coriander seeds
¼ tsp	turmeric
1 pinch	ground cardamom
1 pinch	nutmeg
150 g	plain greek yoghurt
4	chicken breasts (approx. 170 g each), cut into approx. 2 cm cubes

Brown the chicken

	clarified butter for frying
½ tsp	salt

Sauce

2	onions, sliced
2	red peppers, sliced
2 tbsp	tomato puree
1 dl	water
1 tin	chopped tomatoes (approx. 400 g)
1 tsp	salt
1 tsp	sugar

To assemble

150 g	plain greek yoghurt
4 sprig	coriander, leaves torn off

How it's done

Spice mix

Mix the garlic and all the ingredients up to and including the nutmeg. Stir half of the spice mix into the yoghurt and set aside the other half. Mix the chicken with the yoghurt, cover and leave to marinate in the fridge for approx. 4 hrs.

Brown the chicken

Heat a little clarified butter in a non-stick frying pan. Brown the chicken in batches for approx. 4 mins., remove, season with salt.

Sauce

Add the remaining spice mix, onions, peppers and tomato puree, pour in the water and simmer over a low heat for approx. 10 mins. Add the tomatoes, sugar and salt, bring to the boil, then simmer for approx. 5 mins. Reduce the heat, return the chicken to the pan, heat gently.

To assemble

Add half of the yoghurt, mix. Scatter the coriander leaves on top and serve with the remaining yoghurt.

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