Asian-Style Tomato Spice Chicken

Ms. Kilroy's Note:

I had wanted to make Indian Butter Chicken when I was tight on shopping time and discovered that my supermarket didn't have the necessary ingredients. And so I invented my own kind of chicken!

• Total Time: 1 hrs 5 mins
• Prep Time: 45 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 5 garlic cloves
• 1 tablespoon coriander seed , ground finely
• 1 tablespoon fresh ginger , grated
• 4 tablespoons coriander leaves , chopped finely
• 1 teaspoon cinnamon , ground
• 1 teaspoon nutmeg , ground
• 1 teaspoon clove , ground
• 1 tablespoon chili powder
• 1 tablespoon chicken bouillon powder
• 3 tablespoons olive oil
• 2 tablespoons butter
• 500 g chicken breasts , diced
• salt and pepper , to taste
• 2 tablespoons javanese palm sugar
• 1 (150 g) can tomato paste
• ¼ cup plain unsweetened yogurt

Directions:

1. Crush garlic, coriander, ginger, cinnamon, nutmeg, clove, chili powder, and chicken powder, using a stone mortar and pestle or food processor.
2. Heat oil and butter in wok. Sautee the spice blend till fragrant.
3. Cook chicken with spices until all the meat turns white. Season with salt, pepper, and palm sugar.
4. Add tomato paste and yogurt. Stir and allow sauce to boil.
5. Serve with jasmine rice or baby potatoes. Garnish with a sprig of coriander leaf.