INDIAN CHICKEN CURRY....nice and spicy

1 kilo chicken breast, diced (2 lb)

MARINADE

2 inches fresh ginger, peeled
2 green chillies, deseeded and chopped in half
4 teaspoons minced garlic
4 tablespoons greek yoghurt
4 teaspoons cornflour

1 teaspoon ground coriander
2 teaspoons sweet paprika
1 teaspoon chilli powder
1 teaspoon garam masala
1/2 teaspoon ground cinnamon
1/4 teaspoon saffron powder
1/2 teaspoon salt

place the ginger, green chillies, garlic, yoghurt and

cornflour into a blender and blitz to a smooth paste.

place in a large bowl and stir in the rest of the marinade

ingredients. stir in the chicken until well coated. cover

bowl with plastic wrap and let marinate for 3 hours.

SAUCE

100 grams butter (7 tablespoons)
20 cardamon pods
3 cinnamon sticks
16 cloves
1 medium onion,
2 inches fresh ginger, peeled
3 green chillies, deseeded
3 teaspoon smokey paprika
1 1/2 teaspoons garam masala
2 teaspoons coriander powder
3/4 cup tomato puree
2 tablespoons tomato paste
450 mls thickened cream
4 teaspoons honey
2 tablespoons chopped coriander

greek yoghurt to garnish

in a non stick fry pan, saute the chicken until cooked
through and brown. put aside.

blitz the onion, ginger and chillies. put aside.

in a large pot, melt the butter. add the cardamon pods,
cinnamon sticks and cloves and fry for 20 seconds. add the
onion, ginger and chillies and cook until onion is
translucent.

remove the cardamon pods, cinnamon and cloves. discard.

add the paprika, garam masala, coriander powder, tomato
puree and tomato paste.  stir until well combined. still stirring, cook for 1 minute.  stir in the cream and the honey.

add the chicken to the pot and stir well to coat. bring to
boil on medium heat then reduce heat and simmer for 10
minutes.

stir through the coriander.

serve and top with greek yoghurt.