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2 tbsp (30ml) Clover Springbok Butter
2 tbsp (30ml) oil
1 garlic clove, crushed
1 onion, diced
1 tbsp (15ml) fresh ginger, grated
4 chicken breast fi llets, cubed
1 tsp (5ml) curry powder
1 tsp (5ml) paprika
¾ tsp (3ml) chilli powder
½ tsp (2ml) ground cinnamon
1 x 410g whole peeled tomatoes, pureéd
2 tbsp (30ml) tomato paste
¼ cup (60ml) Clover Fresh Cream
2 tbsp (30ml) fresh coriander leaves, chopped
Salt and pepper
Heat the butter and oil in a pan and cook the garlic, onion and ginger for 3 – 4 minutes.
Add the chicken and cook for 3 – 4 minutes, until browned.
Stir in the curry powder, paprika, chilli, cinnamon, tomatoes and tomato paste and simmer for 10 minutes.
Stir in the cream, coriander leaves and season to taste with salt and pepper before serving.
CLOVER INGREDIENTS USED IN THIS RECIPE