Ingredients

1kg

organic chicken breasts

10 tbsp

organic flour

3 tsp

organic Madras curry powder

¼tsp

Steenbergs Organic natural sea salt

½tsp

organic 3 colour pepper, coarsely ground

3 tbsp

butter

2 tbsp

sunflower oil

large onions, finely sliced

2 tsp

organic fennel seeds

2 tsp

organic cumin seeds

organic bay leaf

1 clove

garlic, smashed and sliced

1 large can

organic chopped tomatoes

2 tsp

organic Madras curry powder

1 tsp

organic turmeric

green chilli, finely sliced (more or less to taste)

500 ml

organic yoghurt

1 tsp

organic garam masala

Small bunch of

fresh coriander, roughly chopped

Method

Preheat oven to 150°C.
Mix together the sieved flour, Madras curry powder, sea salt and 3 colour pepper. Coat the chicken breasts with this mixture, shaking off any left over. Leave for about 30 minutes in a fridge. Heat the sunflower oil in a heavy casserole and fry the chicken breasts on both sides until golden brown. Remove and keep warm in the oven.
In the same oil, sauté the onions, cumin seeds, fennel seeds and bay leaf until the onion is clear and soft. Add the chopped tomatoes. Add the Madras curry powder, turmeric, garlic and chillies. Cook until a thick sauce is formed. Return the chicken and simmer for 25 minutes or until chicken is cooked through. Take it off the boil, cool for 2 minutes, then add the yoghurt and heat gently - do not boil.
Just before serving, sprinkle over the garam masala and coriander leaves.