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The basis for mine although there will be a couple of changes:
400g chicken breast or boneless chicken thigh
3 tbsp veggie oil
1 tsp each of coriander and cumin seeds
2 cardamom pods
1 large red onion, chopped finely (I'm using a few red shallotts)
1 tsp each of garlic and ginger
2 tomatoes, chopped roughly
1 tsp red chilli powder
1 tsp sea salt
½ tsp freshly ground black pepper
1 tsp dried fenugreek
1 tsp ground garam masala powder
50 grams Greek yoghurt
1 tbsp desiccated coconut
To garnish:
Handful of coriander leaves
2 green chillis, chopped finely
to cook:
Heat the oil in a on medium heat and add the cardamom, coriander and cumin seeds. Once they pop, add the onions and stir fry until brown.
Add the ginger and garlic and cook until the raw smell of the garlic leaves the pan. Add the tomatoes and cook until soft and oil starts to rise to the top, you may need to add a splash of water to avoid the tomatoes from burning.
Next add the chicken, garam masala powder, salt and red chilli. Stir fry until chicken is half cooked. Add the fenugreek and yoghurt.
Once the chicken is done, add the desiccated coconut and stir through. Serve garnished with chopped coriander and green chilli
