• Prep Time: 20 mins Cook Time: 30 mins

• ​Serves: 6 – 8 

Ingredients

• 1,2 kg SPAR chicken fillet or thigh meat, deboned and skinned
• 15 ml SPAR sunflower oil
• 100 g SPAR butter
• 2 SPAR Freshline onions, finely chopped
• 350ml SPAR plain yoghurt
• 75ml water
• 50g SPAR tomato paste
• 20ml SPAR sugar
• 20ml ground cumin
• 20ml curry powder
• 30ml Garlic and Ginger paste
• 5 – 10ml Chilli Powder
• 6 cardamom pods
• 6 black peppercorns
• 6 curry leaves
• 25ml cornflour
• 250ml SPAR cream
• 250ml Freshline Coriander leaves; roughly chopped
• Salt to taste

Method

1. Heat the oil and butter. Brown the chicken pieces in batches. Set aside. Add the onions and sauté until soft and golden brown. 
2. In a bowl, combine the yoghurt, water, tomato paste and sugar with all the spices. Add the chicken to this mixture and coat well.
3. Mix the cream and cornflour together. Add the chicken mixture and cream to the onions and simmer for 15 - 20 min, stirring occasionally. 
4. Lastly, add the chopped coriander and season to taste. Serve with basmati rice.