1 crisp green eating apple, peeled cored and cubed
4 Tbsp cilantro
2 Tbsp fresh mint
2/3 c plain yogurt
3 Tbsp fromage frais or ricotta cheese
2 fresh green chilis (this might not be enough...)
1 bunch spring onions, chopped
1 tsp salt
1 tsp sugar
1 tsp crushed garlic
1 tsp grated fresh root ginger
1 Tbsp vegetable oil
8 oz chicken breasts skinned and cubed
1 oz sultanas (golden raisins)
- Place apple, 2 tbsp cilantro, mint, yogurt, fromage frais/ricotta, chilis, spring onion, salt, sugar, garlic, and ginger in a food processor and process for one minute. Scrape outside of bowl and process for a few more seconds.
- Heat oil in wok or large pan and pour yogurt mixture and cook gently for 2 minutes.
- Add chicken pieces and stir well to blend everything together. Cook over medium low heat for 12-15 minutes or until chicken is fully cooked. I cooked longer because I thought the sauce was a little runny, so I cooked it until it was the consistency of curries I've had in restaurants. Was this too much? I don't know, but it made it easier to eat with naan.
- Sprinkle sultanas and remaining coriander over for serving.