Yogurt and Rooibos Curry


2 Chicken Breasts, Chopped
1/2 Yellow Onion, Chopped
2 Cloves Garlic, Minced
1cm Fresh Ginger, Grated
1 Tbsp Olive Oil
1/3 Chicken Stock Cube Dissolved in 150ml Strong Brewed Rooibos (About two Tsps or two Teabags)
100g Natural Yoghurt

For the Spice Blend:

1/2 Tsp Ground Coriander
1/2 Tsp Whole Yellow Mustard Seeds
1/2 Tsp Garam Masala
1/4 Tsp Ground Cumin
1/4 Tsp Ground Cinnamon
1/4 Tsp Sugar
1 Bay Leaf
Salt and Black Pepper to Taste

Optional: Fresh Cilantro to Serve


1. Heat Olive Oil in a non-stick frying pan and when hot add Onion, Ginger and Garlic, mix and cook for 5-10 minutes, on a medium heat, until soft. Keep stirred to prevent burning.

2. Add Spice Blend and stir together, then add Chicken, stir and cook for 5 minutes.

3. Add Rooibos Stock and stir, bring to boil and then reduce to medium and cook 15 minutes or until sauce has reduced by a lot and has become thick. Remove the Bay Leaf.

4. Pour Yoghurt into a bowl and whisk with a fork then add a small bit of the sauce and stir to temper the yoghurt, remove the pan from the heat and add the tempered yoghurt, stirring to combine, return to a low heat and cook until sauce is warmed through. Should take about 5 minutes.


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