4 skinless chicken breasts (cut into bite size chunks)
4 tbsp of natural plain yoghurt
Fresh coriander leaves
Optional: 1 tsp or more of chilli powder if you’re in the mood for something more spicy!
Prepare your ingredients. Heat and melt the butter in a large pan, and then add in your onions to cook until golden brown. This should take about 10 minutes on a medium-to-high heat.
When the onions have coloured, add in the garlic, ginger, ground coriander, curry powder, turmeric and a teaspoon of salt (with the optional chilli powder). Sauté the spices for a minute and mix with the onion until the aroma becomes fragrant.
Add your tomato purée into the mixture along with the diced tomatoes and cook until thickened slightly.
Now to add in your milk! To make sure it doesn’t curdle, I always scoop some of the hot mixture in with the milk and stir it around to heat it slightly. Then I pour it into the pan along with the chicken breast pieces. Cook your chicken on a medium heat for about 10 minutes until soft but cooked through.
While the chicken is cooking, you can put on your rice so that it’ll be ready on time.
stir in the yoghurt! Make sure it’s well incorporated into the chicken masala and then quickly chop up a handful of coriander and stir through.
Serve on hot plates on top of your rice with a sprinkling of coriander on top and ENJOY!