BUTTER CHICKEN CURRY

Serves 6-8

This is a popular dish in Malay cooking, though years ago we didn’t cook it often for home meals. It is mostly served at weddings and special functions catering for a large number of guests.

1 kg chicken breast fillets, cut into bite-sized pieces 250ml (1 cup) plain yoghurt

30ml (2 tbsp) lemon juice

45ml (3 tbsp) oil

2 onions, finely chopped

30ml (2 tbsp) minced garlic

15ml (1 tbsp) minced ginger

45ml (3 tbsp) roasted masala

10ml (2 tsp) ground cumin

30ml (2 tbsp) paprika

10ml (2 tsp) turmeric

5ml (1 tsp) red chilli powder

30ml (2 tbsp) tomato paste

Salt to taste

2 whole chillies (optional)

250ml (1 cup) coconut cream

1 bunch fresh coriander, chopped

Place the chicken, yoghurt and lemon juice in a bowl and marinate for a few hours or overnight.

Heat the oil in a large pot on medium heat and fry the onions until golden brown. Add 250ml (1 cup) warm water and cook the onions until all water has cooked away.

Next, add the garlic and ginger, spices, tomato paste, salt and chillies and cook for 10 minutes, adding a dash of water to prevent burning and also stirring when necessary. Add the chicken and yoghurt marinade and cook on medium to high heat, stirring occasionally. Whatever you do, do not add water to the curry.

After 8–10 minutes, add the coconut cream and the chopped coriander. Cook for five minutes. Stir once and switch off the heat. Serve with white basmati rice or roti.