Ingredients

• 4 - 6 x Chicken Cutlets skin on - bone in

• Olive oil or ghee

• Plain flour

• 1 x Medium onion, diced

• 4 x Garlic cloves, finely diced

• 2 x Tablespoons tomato paste

• 1 x Cup rich home made style chicken stock - refer note

• A dash of white wine

• 3 x Teaspoons Garam Masala

• 1 x Tablespoon fresh ginger, finely grated.

• 1 x Teaspoon dried thyme

• 1/2 x Teaspoon aleppo pepper chilli flakes or medium heat chilli flakes

• 1/2 x Teaspoon black pepper

• 1 x 270 m/l tin coconut cream

• Salt. This recipe works nicely without salt, the Garam Masala, Ginger and Chilli providing the perfect flavour base. However, a small amount of salt, if preferred, is all that is needed. Perfect if you wish to reduce salt in your diet

Preparation

Lightly dust the chicken cutlets with the flour and, in a heavy based pan with a little olive oil or ghee, brown on all sides then set aside.

In the same pan as the chicken, add a little more olive oil or ghee and fry down the onions and garlic until soft and beginning to caramelise. Then add the tomato paste to the bottom of the pan to reduce the bitterness. (about 3 minutes) stir then deglaze with the white wine.

Next, add the stock, chilli flakes, grated ginger, thyme, black pepper and garam masala, then return the chicken to the pot and stir again.

Now add the coconut cream and mix well then, cover the pan and gently braise, turning the chicken, for around 30 - 35 minutes until the chicken is firm, just ready to fall off the bone but not over cooked.

Serve with arborio rice and your choice of fresh salad.

Important: When tasting this recipe if you find the flavour needs to sharpen up a little, progressively add a teaspoon of red vinegar or to your preferred taste. Stock: Your favourite home made stock or premium stock from better food stores will always be preferable, Avoid the cardboard, over salted, supermarket stocks.

Comments: To buy the very best Garam Masala quality go to SPICES