for 4 person

To marinate the chicken

4	chicken breasts (approx. 160 g each), cut into approx. 2 cm cubes
100 g	plain yoghurt
1	garlic clove, finely grated
2 tsp	ginger, finely grated
1 tbsp	Indian curry

To cook the chicken

2 tbsp	clarified butter for frying
1 tsp	salt
1	onion, thinly sliced
1	garlic clove, pressed
2 tsp	ginger, finely grated
½ tbsp	Indian curry
¼ tsp	ground cumin
2 pinch	cinnamon
1 glass	puréed tomatoes (approx. 350 g)
50 g	butter
½ tsp	salt
100 g	crème fraîche

How it's done

To marinate the chicken

In a bowl, mix the diced chicken, yoghurt, garlic, ginger and curry. Cover and marinate in the fridge for approx. 4 hrs.

To cook the chicken

Heat a little clarified butter in a non-stick frying pan, brown the chicken in batches for approx. 3 mins., remove and season with salt. Heat the remainder of the clarified butter. Sauté the onion, garlic, ginger and spices in the same pan for approx. 10 mins. Add the tomatoes and butter, season with salt, simmer for approx. 20 mins. Stir in the crème fraîche, return the chicken to the pan, simmer for a further 5 mins.

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