Ready. Steady. Cook!
- Dice chicken into 2cm cubes and place in a bowl
- Combine yogurt, lemon juice, cumin, cinnamon, paprika, pepper, ginger and salt
- Add diced chicken to yogurt mix and coat well. Refrigerate to marinate for 30 minutes
- Preheat a large heavy bottom fry pan
- On a high heat, lightly grease with oil. Cook chicken for 5-6 minutes until charred and golden brown
- Remove from heat and set aside
- Place a large heavy bottom pot on medium heat, add oil and garlic stirring consistently for 1 minute
- Add tomatoes and coconut cream, and simmer for 15-20mins until sauce thickens
- Add chicken and simmer for another 10 mins
- Transfer to serving bowls and garnish with toasted coconut, coriander leaves and sesame seeds
6 boneless/skinless chicken thigh fillets
2 cups of natural yogurt
2 tbsp. lemon juice
4 tsp ground cumin
2 tsp ground cinnamon
4 tsp smoked paprika
4 tsp black pepper
2 tbsp. crushed ginger
2 tsp salt
1 tbsp. oil
1 tbsp. crushed garlic
1 can crushed tomatoes (425g)
1 cup coconut cream
¼ cup shaved and toasted coconut
¼ cup coriander leaves
1 tbsp. black sesame seeds
1 Packet of Diego’s Raj Classic, Garlic or Traditional Chapati
Tip: Serve with your favourite Diego's Raj Chapati and your rice of choice.
