If you love an easy dinner with lots of flavours than you’ll love this recipe. Whip up the masala paste in advance and you’ll be able to get this meal on the table with minimum fuss.
For the masala sauce:
- 1/4 cup masala paste
- 1½ cups pureed tomato
- ½ cup water or broth
- 1 can coconut milk
- ½ teaspoon salt (taste and adjust)
Note: For the pureed tomato, I blended a can of tomatoes in a blender until smooth till smooth. The idea is just plain pureed tomatoes without seasoning.
Cut the chicken into bite-sized pieces. Marinate with 1 tablespoon of masala paste and the yoghurt for about 30 minutes in the fridge.
Heat a large, deep pan over medium-high heat and add the remaining masala paste. Stir-fry for a few minutes to get all the spices going. Add the chicken yoghurt mixture and saute until the chicken is mostly cooked.
Add the pureed tomato and water and simmer for about 5-10 minutes. Add the coconut milk; simmer for 10 minutes or so until thick and creamy.
The longer you simmer the sauce for the thicker and better flavour you get.
Let stand for a while so the sauce will thicken up a bit. Serve over rice and enjoy.