Murg makine

Yield: 1 servings

Measure Ingredient
4 \N Skinned chicken breasts
8 ounces Lamb or pork mincemeat
1 \N Onion; chopped
1 teaspoon Ginger
2 teaspoons Garlic
1 can Peeled tomatoes
6 \N Fresh green chillies; (6 to 8)
4 \N Fresh tomatoes; (4 to 5)
4 tablespoons Vegetable oil
½ teaspoon Salt
2 teaspoons Sugar
1 teaspoon Sultanas and flaked almonds
2 tablespoons Whipping cream; (2 to 3)
2 teaspoons Fresh chopped coriander
1 teaspoon Turmeric
1 teaspoon Coriander powder
1 teaspoon Curry powder

Dry fry the mincemeat. When brown stir in 1/2tsp turmeric and 1/2tsp coriander powder. Divide mincemeat between the four chicken breasts, wrap in foil and bake for 40 minutes at 450C.

Heat the oil in the pan, add ginger and garlic. When brown add the onion.

Heat for 1-2 minutes. Add fresh tomatoes and green chillies, then all spices.

Add tin tomatoes, cook for 6-8 minutes. When cool, mix in a blender for 2 minutes.

Put the sauce in a pan and add cream, sugar, sultanas, flaked almonds, chopped coriander and the baked chicken.

Serve in a dish and dress with a dash of fresh cream, some chopped, fresh coriander and raw onion rings,

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