2 chickens cut into small pieces
150ml single cream
4 tbsp natural greek yogurt
1tsp tumeric powder
1tbsp coriander & cumin powder
1/2 tspn red chilli powder
1/4 tsp black pepper
3tbsp crushed ginger and garlic
1tsp lemon juice
4tsp Jamila’s Chicken Spice
Sliced green and red peppers
Freshly chopped coriander
1. Marinate the chicken overnight in the ingredients upto and including the Jamila’s spice.
2. Fry the onions in oil till they are soft.
3. Then add the marinated chicken and a cup of water. Cook till chicken is cooked and the water has evaporated. 4. Add the peppers and cook till curry/masala becomes thick. The chicken is ready to be served.
Garnish with fresh coriander. Serve with rice, roti or chips.
Note: This dish tastes best cooked in a pizza pan/electric pan. Also if you wish to serve this as a starter (see second pic) add less cream and cook till all the curry has evaporated.
Love from Foodie Aiysha Haji