+- 50ml flour
5 chicken fillets cut in strips
3 onions diced
10ml fennel seeds
10 ml cumin
1 Bay leaf
1 Can chopped tomatoes
5ml garlic flakes
125 ml bulgarian yogurt
1⁄2 bush coriander
pinch of sugar
1 tin sugar beans (optional this is the way that I make it)
I was fortunate enough to attend a few of the well known Cass Abrahams classes, and this is one of her recipes for which I have have received many compliments.
•Mix 5ml masala, salt and flour in a bowl. Cover the chicken strips with the flour, and shake of the excess flour.
•Heat the butter and oil in a pot and fry lightly on both sides.
•Remove the chicken from the pot and set aside.
•Put the onions, fennel, cumin and bay leaf in the same pot and fry untill the onion becomes translucent.
•Add the tomatoes (with the juice) and the rest of the masala, turmeric,garlic and ginger.
•Cook untill it becomes a thick sauce. Put the chicken strips back in the pot, add the beans and sugar and let it simmer for about 5 minutes, or untill the chicken is done.
•Pour yogurt over and garnish with coriander leaves
•Serve with Basmati rice or rotis.