Ingredients:
1/2 cup plain Farmers Union Greek Style Yogurt2 garlic cloves, crushed3cm piece ginger, peeled, finely grated2 teaspoons ground cumin2 teaspoons ground coriander1 teaspoon garam masala1/4 teaspoon chilli powder600g chicken thigh fillets, trimmed, cut into 3cm pieces1 tablespoon vegetable oil20g butter1 brown onion, halved, thickly sliced410g can tomato puree1/2 cup Campbell's Real Stock Chicken1/2 cup thickened creamSunRice Basmati Rice and coriander leaves, to serve
Method:
Step 1
Place yoghurt, garlic, ginger, cumin, coriander, garam masala and chilli powder in a glass or ceramic dish. Add chicken. Stir to coat. Cover. Refrigerate for 2 hours.
Step 2
Heat oil and butter in a heavy-based saucepan over medium-high heat. Add onion. Cook, stirring occasionally, for 3 to 4 minutes or until softened. Add chicken mixture to pan. Cook, stirring, for 5 minutes or until chicken just starts to change colour. Add tomato puree and stock. Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 10 minutes or until chicken is tender and mixture has thickened slightly.
Step 3
Stir in cream. Simmer for a further 5 minutes or until heated through. Serve with steamed rice and coriander leaves.