Place the chicken
in a glass or plastic bowl and add the lemon or lime juice.
set aside until you’ve prepared your spice and nut mixture.
To do this, heat a dry, clean pan over medium
heat and add the cloves, peppercorns, piece of cinnamon stick, bay
leaves, coriander, cumin and cardamom seeds and almonds.
the spices and nuts for a few minutes or until lightly toasted and
aromatic, stirring frequently.
Tip the contents into a grinder and grind
into a powder before stirring it into the yoghurt.
If you do not have a
spice grinder, place the mixture into your processor and add the
yoghurt, then blitz.
Now add the spiced yoghurt mixture to
the chicken, stir well, cover and set aside to marinate for an hour or
To cook the
dish, heat the coconut butter or oil in a large pan and add the onions.
Sauté until golden then add the garlic and ginger.
Cook lightly for a
few seconds then add the tomato puree, chicken stock and curry or
Bring to a boil and reduce heat. Simmer uncovered
until the sauce has reduced considerably and thickened to your liking.
Now add the chicken and the yoghurt-spice mixture to the simmering sauce and stir.
If you dislike the extreme tart taste of the tomato and yoghurt combo,
add sugar to taste. If the dish is not salty enough to your liking, add
Now bring to a boil and cook
for a few
minutes just until the chicken is cooked right through: any longer will
make the chicken tough and stringy.
Finally, add the butter and stir
Garnish with coriander leaves and serve with basmati rice, sambals and naan breads.
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