• 2 skinless chicken breast

  • 100ml natural yoghurt

  • Juice of a lime

  • 2 tsp turmeric

  • 2 tsp chilli powder

  • 2 tsp ground coriander seeds

  • 1 tsp ground cumin powder

  • 2 tsp of grated fresh ginger

  • 1 large garlic clove, crushed

  • 60ml olive oil

  • 2 medium onions, finely chopped

  • 2 tomatoes, roughly chopped

  • 4 tbsp tomato puree

  • 1 tsp salt

  • 100ml double cream

  • 2 tbsp yoghurt

  • A few sprigs of fresh coriander to garnish


  • 1.

    Place rice in salted boiling water and cook until soft, then drain and steam.

  • 2.

    Slice the chicken into thin, near transparent strips. Heat the oil and add the chicken. When browned add the onion, ginger, garlic, herbs and spices and cook for a further 30 seconds over a moderate heat. Then add the tomatoes and cook for a further thirty seconds. Reduce the heat and stir in the tomato puree and simmer.

  • 3.

    Add the yoghurt and cream, warm through and serve with the rice and chopped coriander.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings