Ingredients

  • 30 ml (2 T) butter
  • 1 large onion, chopped
  • 2 – 3 garlic cloves, chopped
  • 30 ml (2 T) grated gingerroot
  • 10 – 15 ml (2 – 3 t) chilli powder
  • 10 ml (2 t) ground turmeric
  • 5 – 10 ml (1 – 2 t) ground cumin
  • 5 – 10 ml (1 – 2 t) ground coriander
  • 2.5 ml (½ t) ground cinnamon
  • 1 x 410 g can Rhodes Tomato Puree
  • 1 x 50 g sachet of Rhodes Tomato Paste
  • 15 – 30 ml (1 – 2 T) brown sugar
  • salt and black pepper
  • 4 chicken breast fillets, cubed
  • 250 ml (1 C) cream
  • handful chopped coriander leaves

Method

  1. Heat the butter, add the onion and fry until tender.
  2. Stir in the garlic and ginger and cook briefly before adding the chilli powder, turmeric, cumin, coriander and cinnamon and stir for a minute before adding the Rhodes Tomato Puree, Rhodes Tomato Paste and brown sugar.
  3. Season to taste, cover, reduce heat and simmer for 15 - 20 minutes.
  4. Add the chicken and simmer for a further 10 minutes until the chicken is cooked through.
  5. Just before serving, stir in the cream and coriander leaves and serve with basmati rice and roti.

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