[Abewsha]

Ingredients

1Kg Chicken Breast or Mini breast fillets

1 heaped tablespoon of finely grated fresh ginger

3 cloves of garlic, minced

150g thick (plain) yoghurt

1 dried red chilli

2 finely chopped onions

1 tablespoon of ghee or vegetable oil

1 tablespoon of ground coriander

Ground black pepper to taste

1 teaspoon of turmeric

1 teaspoon of garam masala

water

75g of creamed coconut

salt, to taste

2 heaped tablespoons ground almonds

finely chopped coriander leaves for garnish

1/2 lemon for juice

Method

Cut the chicken into large chunks, or smaller ones if you prefer. Mix the chicken with the ginger, garlic and yoghurt - cover it and let the meats and spices marinade for 12 hours or in the fridge overnight.

Add the chopped onion, red chillies and a little water (if you need it) into a blender and liquidise it until it is nice and smooth.

Heat a the ghee/vegetable oil in the pan and then add the coriander, black pepper, turmeric and garam masala and fry it for about 1 - 2 minutes over a low heat.

Turn the heat up and then add the onion and chilli paste and fry for around 10 minutes then add the chicken and the marinade and continue to fry for another 10 minutes.

Next add the creamed coconut and just enough water to cover the chicken, bring this to the boil and stir until the coconut cream is dissolved then stir in the ground almonds.

Reduce the heat to low and cover the pan, let is simmer until the chicken is lovely and tender which should take about 30 to 40 minutes.

Cook your basmati rice/naan to your liking just before the chicken is done, when your chicken is cooked add a little lemon juice and salt to taste.

 

[Flower~]

ly yaar mazy ka lag raha haa

 

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~“She said, Never forget me
as if the coast
could forget the ocean
or the lung
could forget the breath
or the earth
could forget the sun,”~

[Abewsha]

thnx bbeZZz,, waisa mai na abi khaya Bohat acha bana..