INGREDIENTS
2 tbls coconut oil
80g butter
1 kg chicken breast fillets cubed
1 small onion
1 tbls fresh crushed garlic
chilli powder to taste
2 tsp mustard seeds
2 cinnamon sticks
1 tsp chili flakes
1 tbls crushed coriander seeds
1 tbls crushed cumin seeds
1 tbls turmeric
50g tomato paste
a few fresh curry leaves
¾ cup full cream yogurt
250 ml pouring cream
chopped fresh coriander to plate
Himalayan salt
METHOD
Heat the butter and oil. Fry the chicken for a few seconds. Put the onion, garlic and ginger in a food processor and process until fine. Add the onion, ginger and garlic to a wok or frying pan and sauté. Add curry leaves and all the spices. Sauté for a few minutes. Add the tomato paste. Stir well. Add the yogurt, cream and salt. Cook for a few minutes. Serve and sprinkle with chopped coriander.
