500g Chicken breast, skin on
1 brown onion, finely chopped
2 ½ teaspoons finely chopped fresh ginger
3-4 cloves garlic, finely chopped
5 large fresh tomatoes, roughly chopped
1 bunch freshly chopped coriander
1 tbsp garam masala
1 tbsp ground cumin
1 tsp cayenne pepper
3 tbsp ghee or olive oil
1 tbsp coconut cream
salt and pepper to taste
1 tsp paprika
Heat ghee in large frypan and then add onions, garlic, cayenne pepper, ground cumin, garam masala, ginger and sweat.
Add tomatoes and chopped coriander and simmer for 15 – 20 minutes.
Sprinkle paprika, salt and pepper on both sides of chicken breasts.
Heat a separate griddle pan and pan fry chicken breasts, skin side down first. Turning after a few minutes.
Remove sauce from the heat and stir through the coconut cream.
Serve chicken with a generous serve of the sauce and rice on the side.