This recipe re­quires you to mari­nade the chicken overnight. So what are you wait­ing for?

Go! Camp & Drive - - Boskos -

IN­GRE­DI­ENTS: For the chicken mari­nade:

1 kg chicken breasts, cubed 3 ta­ble­spoons mild curry pow­der 1 ta­ble­spoon gin­ger and gar­lic paste 250 ml plain yo­ghurt 1 ta­ble­spoon co­conut oil

For the but­ter curry sauce:

Oil for fry­ing 1 big onion, cut in rings 1 tea­spoon cumin pow­der 1 tea­spoon co­rian­der pow­der 1 tea­spoon chilli pow­der 1 tin chopped toma­toes 250 ml cream 1 ta­ble­spoon mild curry pow­der 1 ta­ble­spoon su­gar Fresh co­rian­der


Mix all the mari­nade in­gre­di­ents to­gether and add the chicken pieces. Leave to mari­nade overnight. In a pan, brown the onion in oil un­til soft. Stir in the cumin, co­rian­der, chilli and toma­toes. Sim­mer for 10 min­utes. Heat more oil in a pot and cook the chicken un­til golden brown (about 10 min­utes). Add the sauce and when it starts to cook, add the cream, curry pow­der and su­gar. Sim­mer un­til the sauce thick­ens. Serve with bas­mati rice or naan breads and co­rian­der.

It’s win­ter com­fort food at its best. And it’s ac­tu­ally re­ally sim­ple.

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