Safari’s Hot Chicken Curry

Ingredients:

Cut 1kg chicken deboned breast into cubes, and set aside.

2 onions, chopped

5 garlic gloves, crushed

1 tbsp turmeric

2 ginger roots, grated

2 tbsp hot Rajah curry powder

Salt

5-6 green chillies, copped

500 ml Bulgarian yoghurt

Fresh coriander leaves

Fry the onions in a pan until light brown in oil. Add the ginger, garlic, turmeric, paprika and salt.  Add the chicken cubes to the spices. Stir-fry the chicken and spices together until all are well combined and the chicken turn a light golden colour.  Add the yoghurt and allow to simmer for 15 minutes.  Add the chillies and coriander leaves and simmer until tender.

Sprinkle 2 teaspoon Masala just before serving over the chicken and coriander leaves for garnish.

Serve with basmati rice.