260
Serves: 8
Ingredients
- 1 kg chicken fillets
- 30ml oil
- 100ml tomato puree
- 2 teaspoons tomato paste
- 250ml fresh cream
- 1 whole onion
- Salt & pepper (optional)
- 2 teaspoons turmeric
- 1 teaspoon garam masala
- 1 tablespoon paprika
- 1 teaspoon chicken stock
- 30g Marvello butter
- 1 teaspoon crushed ginger & garlic
- bay leaves
Method
- Preheat oven to 160°C
- Wash and dry the chicken fillets. Cut into medium cubes.
- In a baking tray mix the chicken cubes, turmeric, paprika & oil. Bake in the oven for 25-20 minutes. Set aside.
- In a separate skillet, add butter, garlic and ginger, bay leaves and garam masala. Add the onion and stir-fry until brown. Season with stock, then add the tomato puree and fresh cream. Allow the sauce to simmer for 5 minutes.
- Add the chicken and tomato paste and simmer for another 5 minutes.
- Garnish and serve with any side of your choice.
