1 lb chiken breast, cubed into 1" or so chunks
1small onoin or 1/2 large onion, choped
3 medium tomatoes, diced
olive oil
4-5 tblsp coconut flakes/shreded coconut
curry powder
ground cumin
chili powder
salt
pepper
garlic powder
milk
Basmati rice
1) Heat roughly 3 tablespoons olive oil in frying pan, add onions and saute for 1-2 minutes.
2) Add a heavy coating of Curry and Cumin to taste (approx. 2 tblsp Curry and 1- 1 1/2 tblsp Cumin). Also add chili powder to taste (approx 2 tsp.) and coconut flakes. Cook until onions are tender, around 3 min. All that the powder should absorb the oil which is OK. If using a non teflon pan make sure the bottom of the pan doesn't burn and add more oil if neccesarry.
3) When onions begin to be tender add the tomatoes and cook until a paste forms. Blend this paste in a food precessor or blender till smooth, but do not wash the frying pan!
4) Add some more oil to the used pan and start cooking the chicken. While the chicken is cooking add a good dusting of both curry, cumin and chili powder plus some salt and peper to taste.
5) When the chicken is cooked all the way through and is still juicy, add the tomatoe paste and stir. To thin ou the sauce add milk and/or water.
6) serve with Basmati rice and Naan bread
Ingredients
30g fresh yeast 1 tsp salt
1/4 teaspoon sugar 1/3 c milk
1/3 cup water 2/3 cup plain yogurt
4 cups flour 2 tblsp butter
1) Heat the milk, yogurt sugar and butter in a sauce pan till butter melts. Add water and remove from heat. Add yeast and wait until activation.
2) Once the yeast is activated pour into a large mixing bowl, then with a whisk stir in the flour and sugar. Knead dough 10 minutes
3) Place in a bowl, cover and leave to rise in a warm place at least 45 min or so or until doubled in size.
4) Turn onto a floured surface, knead for a few minutes, then divide into about 6 pieces, depending on how large a bread you want. Roll out with a rolling pin unti l/4 inch thick.
5) Cook on a flat teflon frying pan (dont use oil wit the teflon pan) until golden brown then flip over. Serve warm
