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Ingre­di­ents

15ml masala
+- 50ml flour
salt
5 chicken fil­lets cut in strips
50ml but­ter
25ml oil
3 onions diced
10ml fen­nel seeds
10 ml cumin
1 Bay leaf
1 Can chopped toma­toes
5ml Turmeric
5ml gar­lic flakes
5ml gin­ger
125 ml bul­gar­ian yogurt
12 bush corian­der
pinch of sugar
1 tin sugar beans (optional this is the way that I make it)

I was for­tu­nate enough to attend a few of the well known Cass Abra­hams classes, and this is one of her recipes for which I have have received many compliments.

Method

•Mix 5ml masala, salt and flour in a bowl. Cover the chicken strips with the flour, and shake of the excess flour.
•Heat the but­ter and oil in a pot and fry lightly on both sides.
•Remove the chicken from the pot and set aside.
•Put the onions, fen­nel, cumin and bay leaf in the same pot and fry untill the onion becomes translu­cent.
•Add the toma­toes (with the juice) and the rest of the masala, turmeric,garlic and gin­ger.
•Cook untill it becomes a thick sauce. Put the chicken strips back in the pot, add the beans and sugar and let it sim­mer for about 5 min­utes, or untill the chicken is done.
•Pour yogurt over and gar­nish with corian­der leaves
•Serve with Bas­mati rice or rotis.

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