An elegant, fruity and crunchy salad that takes minutes to prepare and is perfect for a summer evening.
+- 1.2 Kg chicken Braai pack
2 medium onions thinly sliced
15 ml sunflower oil
10 ml garam masala
10 ml coriander powder
10 ml chilli powder
20 ml fresh minced ginger and garlic mix
10 ml salt or to taste
3 cardamom pods
generous grinding of black pepper
100 ml plain yoghurt
40 ml tomato paste
150 ml milk
3 curry leaves
250 ml fresh cream
15 ml corn flour
Heat the butter and oil in a large pot and brown the chicken pieces a few at a time to brown lightly all over.
Remove chicken from pot and set aside.
In remaining fat fry onions gently till soft and golden. Return chicken into pot.
In a bowl combine all spices seasonings ginger and garlic mix with yoghurt tomato paste and milk.
Stir into chicken and onion mixing to coat well. Add curry leaves. Simmer on low for 10 minutes stirring occasionally.
Mix cream and corn flour together and stir into chicken simmering for another 10-15 minutes.