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30 ml oil
1 onion, chopped
250 ml chicken stock
5 ml ginger powder
Salt & freshly ground black pepper to taste
1 x 400 g canned tomatoes, peeled & chopped
15 ml cumin powder
30 ml dried curry leaves
15 ml turmeric
250 ml LANCEWOOD® Double Cream Plain Yoghurt
4 chicken breasts, chopped
LANCEWOOD® Double Cream Plain Yoghurt & fresh coriander
Heat the oil in a large pot and add the onion. Gently fry for 5 minutes, or until soft. Pour in the chicken stock and add the ginger powder and seasoning. Pour in the chopped tomatoes and add the cumin, curry leaves, turmeric and LANCEWOOD® Double Cream Plain Yoghurt. Add the chicken and mix well. Leave to simmer for 40 minutes. Serve with LANCEWOOD® Double Cream Plain Yoghurt and fresh coriander.
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