Indian Yoghurt Chicken
Heat 1/4 cup oil in a large fry pan and add 3 chopped onions, cook for 5 mins.
- 2 tsp crushed garlic
- 1 tsp cayenne pepper
- 1tb freshly chopped coriander
- 2 tsp curry powder.
Stir in 2 cups Clearwater’s Cream Top Yoghurt.
Reduce the heat and simmer for 7 mins.
Remove from heat.
Meanwhile cut 3 chicken breasts into medium- size pieces.
Process the yoghurt and onions in a food processor.
Melt 50g butter in a fry pan; add the chicken and cook for 2-3 mins, stirring occasionally.
Add the yoghurt mixture, stir and simmer for 30 mins.
Allow to cool- the longer you wait the better it will taste.
Reheat over low heat and serve with steamed rice.