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Chicken & Marinade:

  • Chicken, breast(boneless and skinless) 2.2 kg
  • Chilli Powder 40g
  • Garam Masala 20 g
  • Garlic, crushed 50 g
  • Ginger (minced) 40 g
  • Salt 40 g
  • Oil, Sunflower 50 ml

Curry Sauce:

  • Fresh, Ripe Jam Tomatoes 700g
  • Coriander, fresh, chopped for garnish 93 g
  • Mint (finely chopped) 50 g
  • Red chillies 5 pc
  • Fresh lemon juice 50 ml
  • Whole coriander 10 g
  • Cloves (pc) 5 pc
  • Butter, cooking 500 g
  • Onions 150 g
  • Tomato paste 150 g
  • Coconut cream 400 ml
  1. Chicken & Marinade:

    • Cut up the chicken fillet into‎ 2‎-‎3‎cm pieces‎.
    • Combine all of the above ingredients and mix into chicken‎.
    • Place the marinated chicken pieces in a roasting tray and into the oven at‎ 180 degrees for‎ 12‎-‎15‎ minutes‎.
  2. Curry Sauce:

    • Blend together in a food processor the tomato‎, ‎fresh coriander‎, ‎fresh mint‎,‎red chilies and lemon juice‎.
    • In a pan toast coriander seeds and cloves‎.
    • Add in the butter‎,‎ once melted‎, ‎sweat off onions and stir in the tomato paste‎, ‎allow it to dissolve completely‎.
    • Add in the blended tomato mixture‎, ‎reduce the heat and allow to simmer for approximately‎ 10 ‎minutes‎.
    • Once cooked pour the mixture into a blended and pulse until smooth‎.
    • Bring the pulsed mixture to a simmer‎, ‎add in the coconut cream and allow it to cook for a further minute‎.
    • Add in cooked chicken and adjust seasoning with salt‎.
    • Serve with Naan Bread.‎