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Source: Largely adapted from Annabel Karmel’s Kid Can Cook
3 skinless and boneless chicken breasts (about 350g)
For the marinade:
For the sauce:
3 medium sized tomatoes (about 360g) – chopped
1 medium onion (about 200g) – chopped
180ml chicken stock
200 ml coconut milk
1 tsp garam masala (note 3)
¼ tsp ground coriander (note 4)
¼ tsp grated ginger
2 tbsp honey
2 tbsp tomato puree
1 tbsp lemon juice
Salt and pepper
- Cut the chicken into cubes (1 inch). In a bowl, mix together all the ingredients for marinade. Add the chicken and mix to coat. Cover the bowl with plastic wrap. Refrigerate for 2 hours or overnight.
- When cooking, remove the chicken from the fridge. You can either bake or grill the chicken using oven or cook over a grilling pan. If baking, line a baking sheet with foil, oil lightly and arrange the chicken cubes on it. Preheat oven at 200°c. Bake for 8 minutes until the chicken cubes are cooked through, turning the pieces over halfway through cooking. You can also do this with the grill function in the oven. If grill with a grilling pan, oil the pan lightly and heat it up. Skew the chicken cubes onto pre-soaked bamboo skewers. Grill the chicken cubes for 3-4 minutes, flipping the skewers and grill for another 3-4 minutes until done. Remove the chicken cubes from the skewer and set aside.
- To make the sauce, heat up a pan or pot with medium heat. Melt the butter and sauté the onion until soft and translucent (about 6- 8 minutes). Add garam masala, ground coriander and ginger and sauté for another 5 minutes.
- Add the stock, honey, tomato puree and chopped tomatoes. Stir to combine and then simmer uncovered for 15 minutes until the tomatoes become soft. Off the heat and let the sauce to cool for about 5 minutes. Put into a blender/ food processor and puree until smooth.
- Return the sauce to the pan or pot. Add coconut milk, bring to a boil and simmer for another 5 minutes until thick.
- Add the cooked chicken and lemon juice to the sauce. Season to taste with salt and pepper. Simmer for another 5 minutes. Serve with rice, naan or poppadoms.
- This recipe will give you plenty of sauce. So, you can add some cauliflowers or other greens as you like.
- Yogurt acts as a tenderizer for chicken.
- Garam masala is a blend of ground spices.
- Gound coriander is a pleasantly sweet spice with a lemony top note.