2 red capsicums
1/2 cup extra virgin olive oil
2 punnets cherry tomatoes
750g chicken breast fillet
1/2 cup Greek yoghurt
1 1/2 tsp garam masala
Sea salt flakes and freshly-ground black pepper
1 brown onion, diced
6 cloves garlice
6cm piece ginger, finely grated
2 tsp sesame oil
1 Tbsp sweet paprika
2 cup chicken stock
300g coconut cream
1/3 cup ABC butter
Lime wedges, coriander sprigs and cooked jasmine rice, to serve
Use a sharp knife to remove the cheeks of capsicums. Toss with tomatoes in 1 Tbsp extra virgin olive oil, then cook on a hot chargrill until lightly blackened. Set aside to cool then finely chop.
Score the chicken breasts in close parallel lines, then mix with the yoghurt and garam masala, then season with salt and pepper. Set aside for 15 minutes to marinate.
Meanwhile, sauté onion, garlic and ginger in sesame oil and 1 Tbsp extra virgin olive oil in a large saucepan over medium heat for 10 minutes until softened. Add paprika, chicken stock and coconut cream, then bring to a simmer. Add capsicum and tomatoes then simmer 15 minutes.
Shake excess yoghurt off chicken, then cook on a hot chargrill 5 minutes each side, until outside has blackened (chicken will continue to cook in the sauce). Chop into pieces, then add to the saucepan with the additional yoghurt. Simmer for 20 minutes, then stir in ABC butter. Serve with rice, lime wedges and coriander sprigs.