This is a Punjabi style chicken curry best cooked in your outside kitchen during the hot Andalucia summer.
1 chicken breast
1 tub Greek yoghurt
1 red onion, roughly chopped
2 ripe tomatoes, roughly chopped
1 potato, peeled and roughly chopped
1″ piece ginger, peeled and finely chopped
1 small green chilli, chopped and deseeded if you wish
1 tablespoon cumin seed, toasted
1 teaspoon coriander seeds, toasted
1 tablespoon Garam Masala
1 teaspoon red chili powder
1 teaspoon paprika
½ teaspoon turmeric
1 teaspoon black peppercorns, toasted
1 teaspoon salt
1 tablespoon olive oil
Firstly, cut chicken in pieces and place in a bowl, drizzle with a little lemon juice and leave in the fridge.
Whizz everything in a blender except the spices until you have a ‘wet’ paste.
Lightly toast, then grind the spices.
Over a medium heat place a wok or korai then pour in the paste. Stir gently until the paste cooks and thickens.
Stir in the spices. Cook for a few minutes.
Add the chicken then give everything a good coating.
Cover and simmer for 15 minutes. Check that the chicken is cooked through.
Stir through some chutney (fig or mango) for sweetness.
Serve with chapatis.