Chicken Cardamom Masala with Basmati Rice
Chicken Cardamom Masala with Basmati Rice
Dietary:
Contains Nuts, Gluten Free, Coeliacs
Making this recipe
Ingredients
50ml sunflower oil
1 onion, finely chopped
1 garlic clove, chopped
3g ginger, freshly grated
3g Turmeric, ground
10g Cardamom Masala
10ml tomato paste
150ml chicken stock
50ml coconut milk
4 chicken breasts, cut into strips
Handful of coriander leaves, chopped
50ml natural yoghurt
50g toasted sliced almonds
4 servings cooked Basmati rice
Salt, to taste
Method
Chicken Cardamom Masala with Basmati Rice
Thank you to award-winning chef
Eyck Zimmer for this recipe:
Heat the oil and gently sweat off the chopped onions and the chopped garlic, without colouring.
Add the grated ginger, turmeric and
cardamom masala and sweat for another 2 minutes to release all the flavour of the
spices.
Add the tomato paste and sweat for another 1 or 2 minutes before adding the chicken stock and cooking gently for 20 minutes.
Add the coconut milk and boil for a further 3 minutes.
In a separate pan fry off the chicken strips until golden brown, add them to the sauce and simmer gently for 10 minutes.
Chop the coriander and mix with the natural yoghurt and drizzle over the masala.
Sprinkle with toasted sliced almonds and serve with basmati rice.
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