1 kg Chicken breast or mini breast fillets
1 heaped tablespoon of finely grated fresh ginger
3 cloves of garlic, minced
150g thick (plain) yogurt
1 dried red chilli (used red pepper flakes instead)
2 finely chopped onions
1 tbsp ghee or veg. oil
1 tbsp ground coriander
Pinch of ground black pepper
1 tsp turmeric
1 tsp garam masala
75g coconut milk
salt, to taste
2 heaped tbsps ground almonds
finely chopped Coriander Leaves, to garnish
juice of 1/2 lemon
Cut the chicken breasts into bite sized chunks. Mix the chicken with the ginger, garlic and yogurt. Cover and marinade for 12 hours or in the fridge overnight.
Liquidise the chopped onion and red chillies, add a little water if you need to, blend until smooth.
Heat the ghee/oil in a pan. Add the ground coriander, ground black pepper, turmeric and garam masala and stir fry for about 1-minute over a low heat. Turn up the heat, add the onion and chilli paste and stir fry for 10-minutes.
Add the chicken and the marinade and continue to stir fry for another 10-minutes. Add the coconut milk and enough water to *just* cover the chicken and bring to the boil. Stir in the ground almonds. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes).
Remove from heat, add lemon juice and salt to taste. Mix well.