Note that this version doesn’t actually contain butter. Coconut cream can be used in place of the yoghurt, which then makes this a dairy free dish

Original Recipe:

Alison Holst

Ingredients

750g boneless chicken
2 medium onions, finely chopped
3 large cloves garlic, finely chopped
1 tbsp grated root ginger (1 tsp ground ginger)
1 tbsp curry powder
2 tsp ground cumin
2 400g tins chopped tomatoes
1 cup coconut cream
2 tbsp tomato paste
1/2 cup plain yoghurt
1/2 tsp salt
1 tbsp brown sugar

Method

Sear chicken in some oil in a large frying pan. After seared on all sides, remove from the pan. Cook the onion and garlic until soft, adding more oil if needed., then add all other ingredients, and then return the chicken to the pan.

Bring to the boil, then simmer for thirty minutes until the chicken is cooked.

Serve with rice.

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