- 2 ½ Tbsp Mughlai Chicken Spice Blend
- 500g chicken thigh fillet [cubed]
- 2 Tbsp vegetable oil.
- 2 Tbsp ghee or butter
- 2 onions [finely diced]
- Chili [to taste if required]
- 3/4 cup chicken stock
- 1 tsp salt
- 1 Tbsp tomato paste
- 1/2 cup natural yoghurt
- 1/2 cup coconut milk
- 1/3 cup thickened cream [optional]
 Make a marinade by mixing 2 ½ Tbsp of Mughlai Chicken spice blend with vegetable oil. Stir thoroughly into the cubed chicken. Cover and refrigerate for 1 or 2 hours.
 Fry onions in butter until translucent. Add Chili [if required] and stir well. Add the marinated chicken to the pan and brown for approximately 10 minutes.
 Add stock, salt and tomato paste then simmer gently in an open pan for10 minutes until the sauce resembles a thick gravy.
 Stir-in yoghurt one tablespoon at a time. Add coconut milk and cream. Simmer uncovered on low heat for approximately 30 minutes until the sauce reduces. Add a little water to extend the stewing process if required.
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