Warm up this Autumn with this Creamy Chicken & Coconut Masala

(serves 4-6)

Ingredients:

For the marinade

· 4 Large breasts of chicken, Diced

· half a tsp each of: garam masala, chilli, paprika, turmeric

· 1/2 clove of garlic crushed

· 1 tbsp tomato puree

· 150ml yoghurt

· 1 tbsp of oil

For the sauce 

· splash vegetable oil 

· 1 large onion, finely chopped 

· 3 garlic cloves, grated 

· 1 tbsp sugar, or to taste

· 1/2 tsp chilli powder

· 2 tsp garam masala

· 1 tsp turmeric · 400g tinned chopped tomatoes, pureed

· 200ml coconut milk (low fat if you prefer)

· 100ml chicken stock (fresh is best, but cubes will do)

· Handful of chopped fresh coriander · salt and freshly ground black pepper

Method

1. Mix all the ingredients for the marinade and coat the chicken, Cover and leave for 2-3 hours minimum. Grill the chicken in batches until cooked.

2. Heat the oil in a large, heavy-based casserole over a medium heat. Add the Onions and fry for 10-15 minutes, stirring from time to time, or until they start to brown.

3. In a large pan sweat the onions till softened and starting to caramelize, add the garlic and cook for a further 5 mins.

4. Add the sugar and spices and cook for 2-3 mins. Add the tomatoes, stock and coconut milk and simmer on low light for 30 mins until thickened.

5. Add cooked chicken to the sauce and simmer for again for 5-10 mins.

6. Add coriander and adjust the seasoning if needed

Recipe Courtesy of The Whisk and Pickle Wood Fired Kitchen – 

Private and Corporate Catering serving epic wood fired pizza, signature gooey chocolate brownies and much more!

F: @The Whisk and Pickle – Wood Fired Kitchen

I: thewhiskandpickle