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

• 1 x Cup orange juice to deglaze the pan

• 3 x Teaspoons Garam Masala

• 2 x Tablespoons fresh ginger - finely grated.

• 1/4 x Teaspoon Aleppo pepper or chilli flakes

• 1/4 x Teaspoon black pepper

• 1 x 270 m/l tin coconut cream

• 1/4 Teaspoon Salt or to your taste and diet

Preparation

Lightly dust the chicken 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 caramelised. Then add the tomato paste to the bottom of the pan to reduce the bitterness. (about 3 minutes) stir then deglaze the pan with the orange juice that will add to your flavour base and stir well.

Next, add the stock, Aleppo chilli pepper, grated ginger, salt, black pepper and garam masala. Stir then return the chicken to the pan and stir again.

Now add the coconut cream and mix well so the sauce covers the chicken 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 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 Readers will receive special bonus when ordering Garam Masala