Ingredients:
1/2 cup plain yogurt
1 tbsp. curry powder
2 tbsp vegetable oil
Juice of 1/2 a lemon
1 tsp. tomato paste
2 chicken breasts, skinless and boneless
Optional garnishes:
Mango chutney
Sliced almonds and raisins
Method:
1. Mix tomato paste, oil & curry powder together to make a paste. Add lemon juice & yogurt to complete the marinade.
2. Add cubed chicken breast and stir well to cover each piece thoroughly. Season with salt and pepper, cover the bowl and let marinate in the refrigerator for 30 minutes
3. Place a frying pan over medium-high heat and fry the chicken until cooked through.
Serve over rice, garnished with mango chutney and almonds and raisins if desired.
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