For the Yoghurt Marinade:
180 ml plain yoghurt
30 ml Mrs. Ball’s Original Chutney
2 cloves garlic, minced
15 ml fresh ginger, grated
15 ml curry powder/garam masala
5 ml ground cumin
5 ml ground coriander
5 ml turmeric
Salt and pepper, to taste
500 g chicken breasts, cubed
For the Sauce:
1 medium onion, finely chopped
2 cloves garlic, minced
15 ml garam masala
10 ml curry powder
50 g tomato paste
800 ml coconut milk
5 ml brown sugar
Salt and pepper, to taste
To Serve:
½ small pineapple, diced
Jasmine rice
Fresh coriander, for garnishing
In a large bowl, combine the yoghurt, chutney, garlic, ginger, garam masala, ground cumin, coriander, turmeric, salt and pepper. Mix well, add the cubed chicken and…
