members recipes

Ingredients
4 large chicken breasts, diced
500g pot of natural yoghurt
2 tbsp Groundnut oil
300ml creme fraiche
1 red chilli
1 Thumb-sized piece of ginger finley grated
2 cloves of garlic
1 white onion finley chopped
corriander
1 tbsp curry powder
1/2 teaspoon garam masala
1/2 teaspoon tumeric
1/2 jar of pataks mild curry paste

Method
Add the oil to a cassarole type pan and then add the chopped onion
Fry untill softened, but not coloured
Next add the two chopped cloves of garlic, ginger, chilli (to taste) and the chicken, continue to cook for about 3 minuets or until the chicken is white all over
Add all of the spices and the 1/2 a jar of curry paste and stir
Next add the youghurt and creme fraiche, stir untill combined
Top up the pan with enough water to just cover the chicken, leave to cook for 15-25 minuets or until the chicken is cooked through
Serve with rice and a sprinkling of extra chilli and corriander