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
2 bay leaves
4-5 chicken breast fillets, cubed
1 can (400g) chopped tomatoes
1 tsp (5ml) ground fennel
1 cup (250ml) double-cream yoghurt
Heat oil in a large pan.
Add onion, garlic and ginger and fry gently for 5 minutes.
Stir in coriander.
Add all spices (add a dash of oil or ghee if things get too dry). Stir to coat.
Add cardamom pods and a pinch of salt and fry for 5 minutes over medium heat until aromatic.
Stir in bay leaves and chicken pieces, and fry for about 5 minutes.
Toss in chopped tomatoes and sugar and simmer for about 5-8 minutes until chicken is just cooked.
Add ground fennel for extra sweetness and another pinch of salt to taste.
Slowly stir in yoghurt until you achieve your desired creaminess – cook to heat through.