Cass Abraham's creamy chicken curry

Mix together 1 tsp (5ml) masala, 50ml flour and salt to taste. Cut 5 chicken breast fillets into strips and dust with masala mixture. Shake to remove excess.

Heat 3 Tbsp (45 ml) butter and 2 Tbsp (30 ml) oil in a saucepan and lightly fry chicken strips on both sides. Remove and set aside. Add to pan 2 sliced onions, 2 tsp (10ml) each cumin and fennel seeds, and 1 bay leaf. Sauté until onion is soft and transparent.

Add a can of tomatoes (and juice), 1 tsp (5ml) turmeric and 2 tsp (10ml) each masala powder, garlic and ginger paste. Cook until reduced to a thick sauce. Return chicken to saucepan and simmer for about 5 minutes until cooked.

Pour over ½ cup (125ml) Bulgarian yoghurt. Garnish with chopped coriander leaves and serve with sambals and cassia and cardamom-infused rice.