by Farzana Kumandan @sprinklesandspicect
INGREDIENTS
3 chicken fillets (cut in cubes)
1 heaped tsp garlic and ginger
1 heaped tsp fine dhania (coriander)
1 heaped tsp fine jeera (cumin)
1 heaped tsp paprika
2 heaped tsp tandoori spice
1 tsp turmeric
1 tsp salt
Dash of lemon juice
* marinade the above ingredients for at least a half hour
Additional Ingredients
1 Tablespoon oil
2 tablespoons butter
1 large onion thinly sliced.
½ tsp crushed chillies
3 cardamom pods
1 stick cinnamon
2 garlic cloves finely chopped.
2 grated tomatoes (must be grated)
1 x 400ml tin coconut milk
1 x 400ml tin coconut cream
METHOD
In a large pot over a medium heat, braise the onion in the oil and butter.
Add the chillies, whole spices and garlic.
Braise all the above until the onions are brown (like breyani onion)
Once the onions are brown, add the marinated chicken, tomatoes and 1 cup water.
Reduce heat, cover with the lid and simmer for 10 minutes.
After 10 minutes, the chicken and spices should resemble a thick pulpy paste.
Add the coconut milk and cream, mix well and simmer until it boils.
Serve on pre-cooked spaghetti and top with fried paaper (samoosa, spring roll or phyllo pastry) and garnish with freshly chopped coriander. Serve with sides of green chutney, Kuchumber, tamarind, red onion and paaper, and a squeeze of fresh lemon.
