Although this meal is delicious it isn't very heavy on vegetables so I like to cut up cucumber and carrot sticks and serve them on the side with homemade hummus.
One nice thing about this dish is that you can vary the amount of spiciness by adding or subtracting the amount of cayenne pepper and la jiao you use. For me the quantities listed are just perfect. Just a bit spicy without being so spicy the kids won't eat it. But I know for my husband, he would like it just a bit spicier.
I used to make homemade nan bread to serve with this until I discovered that there was a Indian flatbread in the freezer section of my local Carrefour. Now a days I just keep some of that in the freezer so I can whip this meal quickly.
2 chicken breasts cut into strips
1 cup plain yogurt (I just use two 100ml containers of plain yogurt)
1 tbsp (15ml). lemon juice
2 tsp cumin
1 tsp cinnamon
1/4 tsp black pepper
1 tbsp minced ginger
1 tsp salt
1/4 tsp cayenne pepper (depends on your spiciness preference- can add more, but I think its plenty spicy without being too hot for the kids)
1 t. paprika
2 T. butter
2 clove minced garlic
1 hot pepper (la jiao) diced
2 t. cumin
2 t. paprika
1 t. salt
8 oz tomato paste I just use one can of the Chinese tomato paste
1/2- 1 cup of extra water and a little sugar (1/2 tsp) to cut the acidity)
1 c. cream (or one 200- 250g container)
¼ c. chopped cilantro
Add spices and salt.
Cook for 10 minutes until chicken is thoroughly cooked and sauce has thickened slightly. Stir occasionally so the bottom does not scorch.
Garnish with 1/4 cup of chopped cilantro(coriander).
Serve over rice with nan bread or chapti bread.