A method of preparing

Dice the chicken into large cubes. Add all the spices, yogurt and lime juice to a bowl, mix the chicken pieces in the marinade and set aside for a few hours to marinate. In a frying pan, heat the butter and add the finely chopped onion, fry until soft. Add the marinated chicken and sauté, stirring occasionally, for about 10 minutes. Add the passata, peeled, finely chopped tomatoes, salt and curry powder. Stew for 30 minutes, until the tomatoes are crumbled and the sauce is thick. Add coconut milk and let it boil for a while. Finally, add the yoghurt and mix (don’t boil it anymore), possibly season with salt. Serve the dish topped with yoghurt and sprinkled with chopped coriander. They are traditionally served with rice and Naan bread, for which the recipe is below.

Tiny Breads,, Naan:

Dissolve sugar and yeast in the milk, set aside for 10 minutes. Sift the flour into a bowl, add salt, add milk and yoghurt, mix. Sprinkle the pastry board with flour and knead the dough (5-8 minutes) until it is not sticky to your hands. Transfer to a bowl greased with olive oil and set aside in a warm, wind-free place to double the volume (1 hour). Then form oblong cakes (the recipe will turn out to be 8), leave under the cloth for 20 minutes. Bake in a dry, well-heated pan for about 2 minutes on each side.

A recipe from mojebistro.pl that uses our products