Mix all of the dry spices and salt with the chicken cubes and set aside in the fridge.Puree the tomatoes together with the chicken stock and the lemon juice and set aside. I use my smoothie maker that gives me a smooth liquid with very little tomato skin and pulp.Chop and fry the onions in the butter until translucent. Add the ginger and the garlic and fry for another minute.Add the chicken and fry until well done.Add the puree’d tomatoes to the chicken and cook for +- 15 minutes, giving it a stir every now and again. Add a little more stock or water if necessary.Add the cream and cook on a low heat for 5 minutes.Stir in the yogurt just before serving and garnish with fresh coriander leaves.Recipe reprinted with permission of Daily Dose of Fresh. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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