This curry is easy to make and packed with flavour – prepare it the day before then pack in for lunch and enjoy with rice or naan bread.
Preparation time: 10 minutes Marinating time: Overnight Cooking time: 25-30 minutes
5 ml (1 t) ground cumin 5 ml (1 t) ground coriander 10 ml (2 t) curry powder 5 ml (1 t) garam masala 5 ml (1 t) garlic and ginger paste 15 ml (1 T) finely chopped green chillies 10 ml (2 t) each finely chopped fresh mint, thyme and coriander salt and black pepper
500 g chicken breast fillets, cut into bite-size cubes 15 ml (1 T) butter 1 onion, grated 1 can (410 g) chopped tomatoes 15 ml (1 T) brown sugar 250 ml (1 c) plain yoghurt or cream salt and black pepper naan bread or jasmine rice to serve extra coriander to serve chopped cucumber with mint to serve 1 Marinade Mix the ingredients in a non-metal bowl. 2 Chicken Add the chicken to the marinade. Mix well and marinate overnight. 3 Heat the butter and fry the onion until soft and golden. Add the chicken and fry until done but not dry. Add the tomatoes and sugar, reduce the heat and simmer for 10-15 minutes or until nearly dry. 4 Stir in the yoghurt or cream, reduce the heat and simmer for another 5-6 minutes. Season with salt and pepper. Leave to cool. 5 Place the curry, rice or naan bread, extra coriander and chopped cucumber with mint in separate containers and chill. Reheat the chicken and rice or bread for lunch, top with fresh coriander and serve with the cucumber and mint.