Serves 4


4 skinless and boneless chicken breasts, cubed
3 Tbsp Rapeseed oil
1 onion, chunked
3 Garlic Cloves, peeled and crushed
4 Green Chillies, 2 deseeded and chopped finely; 2 sliced
1 Tbsp Cumin Powder
6 Fresh Tomatoes, chopped
2 Red Peppers, deseeded and chopped
1 Green Pepper, deseeded and chopped
1 Tsp Cumin Seeds
1 Tsp Turmeric
Sea Salt to taste
1 Tbsp Garam Masala
2 Tbsp Natural Yoghurt
3 Tbsp Coriander, roughly chopped


Heat 2 Tbsp Rapeseed Oil in a pan, then add the Cumin Powder and Turmeric and heat gently until aromatic
Add 4 chopped Tomatoes, 2 sliced Green Chillies, Garlic and Sea Salt and fry for 3-5 minutes
Add the Chicken and stir to cover in the sauce
Stir in the Yoghurt and 100 ml Water and simmer, stirring occasionally, until the Chicken is tender and the sauce reduced by about half
In a separate pan, heat the remaining Rapeseed Oil
Add the Cumin Seeds and fry gently until fragrant
Add the chopped Chillies, Peppers and Onion and fry until soft and slightly browned
Add the remaining chopped Tomatoes and cook for 3-5 minutes. 
Stir in the Garam Masala
Add the fried vegetables to the chicken and stir to combine
Serve hot garnished with Coriander and accompanied by Chapattis

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