Sufra Dayma: Bombay Chicken By Moushira Abdel-Malek Serves 4-6 Ingredients: 1 kg chicken breast fillets (cubed) 4-5 spring onions (sliced with green leaves) 2 pods green hot chilli (seeded, sliced) 2 tbsp coriander leaves (finely chopped) 1 tbsp fresh mint leaves (finely chopped) 2 tbsp yoghurt 1/2 cup cooking cream 1 tbsp cumin Butter + oil Salt + Pepper + sweet paprika Marinade: 2 tbsp yoghurt 2 tbsp mustard 1 tbsp grated fresh ginger 2 tsp garlic paste 2 cardamom pods (ground) 1 tbsp extra virgin olive oil Salt + pepper + sweet paprika Method: Marinate chicken pieces in marinade mixture. Refrigerate overnight. Heat butter and oil in a cooking pan. Remove chicken pieces from marinade and fry to slightly brown on all sides. Remove with a slotted spatula, and leave aside. Add cumin to pan and stir until aromatic. Add onion. Stir until translucent. Add seasoning and chilli. Stir and add yoghurt. Mix well then add chicken pieces. Cover and cook over medium-low heat. Check occasionally if water is needed. When done, add coriander, mint and cream. Stir until about to boil then remove from heat. Serve with boiled potatoes.
