Recipe of the Month (July 2017) – Golden chicken curry

Ingredients:

• 3Tbsp (45 ml) Flora Gold
• 1kg chicken breast fillet, sliced into strips
• 1Tbsp (15 ml) fresh ginger, grated
• 1Tbsp (15 ml) crushed garlic
• 2tsp (10 ml) Robertsons Coriander
• 2tsp (10 ml) Robertsons Cumin
• 1tsp (5 ml) garam masala
• 1/4tsp chilli powder
• 1cup tomato puree
• 1/3cup plain yoghurt
• 1/2cup thick cream
• 1/4cup flaked almonds, toasted, to serve
• Coriander leaves to serve

Method:

1. Heat a little Flora Gold in a large pan and cook the chicken in batches until browned.
2. When brown, remove from heat and place chicken on a plate.
3. Reduce heat to medium and add any remaining Flora Gold. Add ginger and garlic and cook for 1 minute. Add coriander, cumin, garam masala and chilli powder. Cook for 30 seconds. Add tomato puree, 125 ml water and a pinch of salt and simmer for 10 minutes.
4. Return chicken to saucepan with yoghurt and cream. Simmer for a further 10 minutes or until chicken is cooked. Ladle into bowls, sprinkle with almonds and coriander. Serve with roti.