-
1
Cut the chicken into bite sized pieces.
-
2
Grate the first onion, and add in first measures of ginger(grated), garlic(pureed) and add chilli powder, cumin, garam masala and lemon juice.
-
3
At this stage you could also choose to add goat yoghurt to the mix to assist in tenderising but I don't so I've left it off the instructions.
-
4
Add the chicken to the spice mix and mix together.
-
5
Leave to marinade at room temperature for 30 minutes or in the fridge 2 hours or even overnight.
-
6
Bake or grill the chicken at 200C for 12-15 minutes or until just cooked.
-
7
Meantime -- in a saucepan or frying pan heat the oil and add in the second onion, ginger and garlic (all grated or pureed).
-
8
Cook over a medium heat, stirring often, until the mixture browns but does not burn - it will be very fragrant.
-
9
Add in the second measure of cumin and chilli powder and cook until the oil starts to separate out (don't worry, this is normal).
-
10
Then add the tomato paste and cook again until the fat starts to separate.
-
11
Add the coconut cream, salt and garam masala, and then add the chicken back in and heat through.
-
12
You may want to add some lemon juice if you think the sauce needs a bit of oomph (this will bring out the gentle chilli heat).
-
13
Serve over rice with your choice of sides.
