1/2 tsp saffron threads, infused in 2 tbsp
boiling water for 10 minutes
2 tsp garam masala
1 tsp chili powder
750g (1.5 lb) boneless, skinless chicken
breasts
1/2 tsp salt
100ml (3.5 fl oz) natural yogurt
175g (6 oz) tomatoes, chopped
To garnish -
sprigs of mint
Method :
Place the onion, garlic, mint leaves and ginger in a blender or food
processor and blend to a smooth paste.
Heat the ghee in a large, heavy-based pan, add the blended paste and fry
gently for 5 minutes.
Add
the saffron with its infused water, the garam masala and chili powder
and fry for a further 1 minute.
Cut
each chicken breast into 3 pieces and add the pieces to the pan with the
salt. Stir to coat the chicken thoroughly in the spice mixture and cook
for a further 5 minutes, to seal the chicken.
Add
the yogurt and tomatoes and stir well. Cover the pan and simmer gently
for 15 minutes, until the chicken is cooked through.
Remove the lid and simmer uncovered for 45 minutes more to thicken the
sauce slightly. Taste the sauce and adjust the amount of salt, if
necessary.
Transfer the curry to a warmed serving dish and garnish with mint
sprigs.
Serves 4-6
Yogurt and
mint is a classic combination and it is often used to complement more
spicy, robust ingredients. In this chicken recipe it works with the
chili to create a spicy yet cool flavor.
