Recipe: Chicken Mughlai

I'm not really sure what a "Mughlai" officially should be in "curry terminology", but i call this dish Chicken Mughlai because it tastes almost identical to a dish of the same name that I had in an Indian Restaurant in Venice. Essentially it is just a very quick and basic chicken curry that will please most dinner guests- not too creamy, not very spicy, and doesn't contain any vegetables that some people may object to.

Chicken Mughlai (serves 2)

2 chicken breasts
2 tsp Rogan josh curry paste
3 tbsp vegetable oil
1 small red onion, diced finely
1 tsp crushed ginger
1 large garlic clove, crushed
1 tsp garam masala
½ tsp paprika
½ tsp mild chilli powder
½ tsp ground fenugreek
½ tsp ground coriander
½ tsp turmeric
Pinch cinnamon
150ml chicken stock
150ml semi-skimmed milk
Handful coriander roughly chopped (plus extra for garnish)
1 rounded tbsp tomato paste
1 tsp sugar
4 tbsp natural yoghurt
Salt and black pepper to taste

1. Heat the oven to 200C. Place the chicken breasts on a greaseproof paper lined baking tray, and rub each one with a tsp of the curry paste. Season with salt and pepper and cook in the oven for 30 minutes. Remove, chop into large chunks and set aside.
2. Heat olive oil in a saucepan on a medium heat, and add the onion, garlic and ginger. Cook covered, stirring occasionally for 5 minutes.
3. Add the reserved chicken and all the spices and cook for a further 2 minutes. Add the chicken stock, milk, coriander, sugar and tomato paste and stir in well. Cook covered, stirring occasionally for 15 minutes.
4. Remove the lid and cook for a further 5-10 minutes, on a high heat, stirring often, until the sauce is thickened. Garnish with the natural yoghurt and coriander and serve!