Ingredients

  • Chicken Marinade
  • 500g chicken breast, diced
  • 1 tbsp natural yoghurt
  • 1 tsp cumin powder
  • 1 tsp garam masala
  • 1 garlic clove, finely chopped
  • 1 inch of fresh ginger, grated
  • salt and pepper
  • To cook the chicken
  • 50g Kerrygold salted butter
  • 1 lemon, juiced
  • For the curry
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 2 red chillis, finely chopped
  • 2 tsp chilli powder
  • 2 tbsp tomato puree
  • a splash of water, if needed
  • 200ml double cream
  • a handful of chopped coriander
  • 1 tbsp black onion seeds
  • 200g basmati rice, cooked
  • 50g pomegranate seeds
  • 50g dried cranberries

Directions

1.      In a bowl, add in the ingredients for the marinade and the diced chicken and mix well. Leave for as long as you can, 20 minutes-24 hours!

2.    When you’re ready to cook, drain off the marinade. Don’t worry if it doesn’t all come off – it’s all flavor!

3.      Warm the butter in a saucepan and add in the marinated chicken. Stir well and add the lemon juice. Now pop in the onions, garlic, chilli, tomato puree and chilli powder.

4.      Cook for a few minutes until the onions have softened.

5.      Next, add in a splash of water (if needed) and then the cream, stir well and let simmer until all combined and the chicken is cooked - about 20 minutes should do it.

6.      Once finished, sprinkle the coriander and black onion seeds on top.

7. Warm the basmati rice and mix in the pomegranate and cranberry - add in some more coriander and black onion seeds as well.

8. Serve immediately!

 

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