RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 6 cloves garlic, peeled
• 1 tablespoon ginger, chopped
• Juice of 1 lemon, plus extra to serve
• 400g skinless, boneless Coles chicken thigh, sliced into ½ cm strips
• 250g Lurpak slightly salted butter
• 1 large brown onion, peeled, diced
• 2 tomatoes, diced
• ½ teaspoon Coles chilli powder
• ¼ teaspoon Coles ground cloves
• ¼ teaspoon Coles ground cinnamon
• ¼ teaspoon Coles ground nutmeg
• 1 teaspoon Coles ground turmeric
• ¼ cup thickened cream
• Steamed basmati rice to serve (Coles microwave pocket is fine)

METHOD:

• Place 1 teaspoon each of the cumin and coriander along with the garlic, ginger and lemon juice into a small blender and blitz into a paste.
• Place the chicken strips into a bowl and rub with 1 tablespoon of the garlic mixture and set aside to marinade for 10 minutes.
• Meanwhile melt 125g of butter in a large non-stick frying pan over a medium heat and cook the remaining garlic paste for 1 minute. Add the onion and cook, stirring occasionally for 5 minutes, or until broken down. Add tomatoes and cook for a further 4-5 minutes, or until soft.
• Transfer the tomato mixture to a blender and add in the remaining cumin and coriander, chilli powder, cloves, cinnamon, nutmeg, turmeric and blend into a puree.
• Melt the remaining 250g of butter in a frying pan and cook the chicken on a high heat until golden brown. Add the puree and cook on a gentle simmer for 10 minutes, stirring occasionally.
• Add honey and cream and cook for a further 5 minutes, or until the sauce is rich and thick. Season to taste before serving with steamed rice.

Our friends at Wine Selectors recommend pairing this dish with a Viognier or Grenache Blends