A unique recipe, with a new twist to a classic dish.

Serves 6

• 1 KG Chicken Thigh cubed
• 1 sliced Capsicum Pepper (red ones are sweeter)
• 1 Bunch of Spring Onions
• 1 Fat Green Chilli
• 1 Tbsp Garlic Purée
• 1 Tbsp Ginger Purée
• 3 Tbsp Tomato Purée
• 3 Tbsp Plain Yogurt
• 3 Tbsp Double cream
• 4 Tbsp Light Olive Oil
• 1 Tsp Salt
• 1 Tsp Red chilli Powder
• 1 Tsp Coriander powder
• 1/2 Tsp Turmeric
• 1/2 Tsp Dried Fenugreek
• 2 Tbsp Fresh Coriander Chopped
• 1 Tsp Garam Masala

Method

Heat oil in a pan and fry chopped green chilli, ginger and garlic purées for two minutes. Add the cubed chicken, stir fry for a further two minutes before adding salt and all the dry spices.

Keep cooking on medium heat until spices are fragrant. Now add the yogurt, stir well so all chicken pieces are well-coated. Put the lid on and simmer gently for 10 minutes.

After 10 minutes add the tomato purée, sliced pepper and spring onion. Stir fry for 2 more minutes. Now add the cream, stir well but gently.

Sprinkle over the coriander and Garam masala. Put the lid back on and leave for 5 minutes before serving.

This is equally nice with Naan bread or Zeera Pulao and mint Raita.

By Saima Ismail