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  • Oil or ghee, for frying

  • ½ large onion, finely chopped

  • 2 large cloves garlic, finely chopped

  • 3cm knob ginger, finely grated

  • Small handful fresh coriander, finely chopped

  • 1 tsp (5ml) ground coriander

  • 1 tsp (5ml) ground cumin

  • 2 tsp (10ml) chilli flakes

  • 2 tsp (10ml) chilli powder

  • ½ tsp (3ml) paprika

  • ½ tsp (3ml) red leaf masala (or any red masala mix)

  • 1 tsp (5ml) mother-in-law-tongue masala mix

  • ½ tsp (3ml) ground turmeric

  • 3 cardamom pods, slightly bruised

  • Pinch salt

  • 2 bay leaves

  • 4-5 chicken breast fillets, cubed

  • 1 can (400g) chopped tomatoes

  • Pinch sugar

  • 1 tsp (5ml) ground fennel

  • 1 cup (250ml) double-cream yoghurt


  1. Heat oil in a large pan.

  2. Add onion, garlic and ginger and fry gently for 5 minutes.

  3. Stir in coriander.

  4. Add all spices (add a dash of oil or ghee if things get too dry). Stir to coat.

  5. Add cardamom pods and a pinch of salt and fry for 5 minutes over medium heat until aromatic.

  6. Stir in bay leaves and chicken pieces, and fry for about 5 minutes.

  7. Toss in chopped tomatoes and sugar and simmer for about 5-8 minutes until chicken is just cooked.

  8. Add ground fennel for extra sweetness and another pinch of salt to taste.

  9. Slowly stir in yoghurt until you achieve your desired creaminess – cook to heat through.