Ingredients

• 2.5 pounds of chicken, breasts, boneless and skinless
• 1 inch of ginger, root, finely grated
• 6 ounces of yogurt, plain, full fat
• 1 onion, medium, coarsely chopped
• 2-3 chili pepper(s), dried, red (optional)
• 3-4 cloves of garlic, peeled and coarsely chopped
• 1 pound of onion, finely sliced
• 1 Tablespoon of ground coriander
• 1/4 teaspoon of pepper, black, powdered
• 1 teaspoon of garam masala
• 1 teaspoon of turmeric, ground
• 8 oz of water, warm
• 3 oz of coconut, creamed
• 1/2 teaspoon of salt
• 2 tablespoons of cilantro, finely chopped

Instructions

1. Cut Cut chicken breasts into 1 1/2 inch chunks.

2. Mix Mix the chicken with the ginger and yogurt.

3. Set Cover and leave to marinate for 3-4 hours (or in the fridge overnight).

4. Make paste Put the chopped onion, red chilies, and garlic into a food processor. Pulse into a smooth paste. If the mix is too dry, add a little water.

5. Sauté In a large cast iron pot, heat 4 tablespoons of butter over medium heat and fry the sliced onions until they are golden brown. Remove the pan from the heat and, using a slotted spoon, transfer the onions to a bowl for use later. Leave any remaining oil in the pan. Add the remaining 2 tablespoons of butter to the pan over medium heat. When hot, add the ground coriander, garam masala, and turmeric stirring rapidly for about 1 minute.

6. Add chicken Add the chicken along with the marinade. Stir fry for about 10 minutes.

7. Add spices Add the liquidized spices and continue to stir fry for about 8 minutes.

8. Boil Add the water and slice the creamed coconut into the pan. Bring to a boil stirring until the coconut is dissolved.

9. Simmer Add the fried onions and salt. Reduce heat to low, cover the pan and simmer until the chicken is tender (30-40 minutes). Garnish with cilantro.

10. Serve Serve with basmati rice.