Ingredients:
5 fluid ounces natural yoghurt
1 1/2 tablespoons orange juice
1 1/2 tablespoons lemon juice
1 tablespoon fresh ginger, peeled and chopped
1 teaspoon dried chili pepper flakes
1 teaspoon coriander seeds, powdered
1/2 teaspoon ground turmeric
1 pinch sea salt
7 ounces full fat creme fraiche or 7 ounces sour cream
2 tablespoons olive oil
1 bay leaves
2 teaspoons peppercorns, mixed colours crushed
3 cardamom pods, crushed
1 1/2 lbs chicken breasts, cut into 1 inch cubes
1 tablespoon coriander, leaf chopped
12 cherry tomatoes, halved
Directions:
in a mixing bowl stir together yoghurt, orange and lemon juice, ginger, chillies, coriander,turneric, salt and creme fraiche.
in a saute pan heat the oil with the bay leaf, peppercorns and cardamon and cook for a couple of minutes.
pour in the yoghurt and creme fraiche mix and cook for a further minute.
Add cut up chicken and cook , stirring from time to time for 5 – 8 minutes until cooked.
stir in coriander leaf and tomatoes and cook for further 3 minutes until tomatoes have heated thru.
leave to cool.
serve with rice or crusty bread.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.