1/2 kilo chicken (breast or leg)
3 chopped tomatoes
2 onions finely chopped
5 large cloves of garlic finely chopped
1 ginger – 2 inches of garlic grated
salt to taste
2 tblspn of any oil of your choice
3 tblspn of plain yoghurt
fresh coriander – 1/2 cup, chopped
paprika powder – 1 teaspoon
red chilli powder – 1 teaspoon or more depending on taste
turmeric powder – 1/2 teaspoon
ground coriander – 1 tblspn
ground cumin seed – 1 tblspn
1 cup of water
Place all the ingredients except coriander and yoghurt into a pan or wok and cover with the cup of water.
Bring the ingredients to a simmer and cover the pan with a lid, reducing to a medium heat.
Allow to cook for 30-45 minutes until the sauce thickens and the oil begins to separate, pooling on the top of the sauce.
At this point add the yoghurt and cook for 5 – 10 more minutes, again until the oil separates.
At this point stir in the fresh coriander and serve. Sprinkle with further coriander and some chopped chillis to decorate.