This recipe has recently undergone a re-invention as I've never been entirely happy with it. I'm happy to say though it turned out well & I even managed to make it even cheaper & serve more!
You will need your spice collection for this one & some patience while the chicken marinates! It is worth the wait though..😊
Serves 4 Approx 93p per serving
Prep time including marinating 3-4 hours Cooking time 30-35 minutes
For the marinade:
150ml plain yoghurt
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground ginger
1 tsp garlic powder or 2 crushed cloves of garlic
half tsp cayenne pepper
You will also need
2 chicken breasts, thinly sliced
1 bunch spring onions, chopped
1 tin coconut milk
2 tbsp cornflour mixed with 2 tbsp water.
Chopped fresh coriander-optional
Mix the marinade ingredients together in a jug. Place the chicken into a shallow dish & pour over the marinade making sure it's well covered. Cover the dish with cling film & place in the fridge for 3-4 hours.
Place a large frying pan over medium heat & add 2 tbsp oil. Remove the chicken from the fridge.
Cook the spring onions until just soft. Push them to the side of the pan to make room for the chicken.
Remove the chicken from the marinade shaking off any excess & add to the pan. Keep any leftover marinade. You may need to cook the chicken in batches, just remove when starting to colour & add the rest.
Once all the chicken is browned put it all back in the pan along with the tin of coconut milk & the rest of the marinade.
Stir & allow to simmer for a few minutes then stir in the cornflour & water mixture to thicken it up a little. Season with salt & pepper.
Simmer again for 10 minutes then add some chopped fresh coriander if you like.
Allow to simmer for another 5 minutes, check the seasoning.
Serve with rice or flatbreads.