Ingredients:

20 g fresh coriander

2 spring onions (large)

5 cloves of garlic

40 grams of ginger

1 chili pepper

1 lemon

200 grams of cream

400g of tomato passata

3 tbsp tomato paste

20 grams of butter

500 g chicken breast

4 tbsp olive oil

Spices:

8 tsp Garam Masala from COOKandGRILL

2 teaspoons ground coriander

2 teaspoons ground cumin

2 teaspoons chilli powder

3 tsp turmeric

Preparation:

Wash the chicken, pat dry and cut into medium-sized pieces. Halve the lemon and squeeze the juice. Season chicken with salt, pepper and 4 teaspoons garam masala. Add the lemon juice and set aside.

Peel the onions, garlic and ginger and cut into large pieces. De-seed the chili pepper and also cut into large pieces. Puree everything in a blender and then fry in olive oil. Fry the mix until it becomes darker and thicker (about 15 minutes).

Then add all the spices to the mix and sauté briefly. Then add the tomato paste and the tomato passata and simmer for 30 minutes. After the time add the chicken and cook another 15 min until it is cooked through and tender. Finally add the cream and butter and mix well.

Sprinkle with coriander and serve with rice.

Enjoy your meal!