1.5 lb of boneless chicken breasts
1 jar Masala Cooking Sauce
1 can diced or fire roasted tomatoes
1 can tomato puree
1 can coconut milk
1 cup yogurt
handful of cilantro or scallions
Marinade : Cube chicken into 1 1/2 inch pieces cutting larger pieces in half. In a bowl combine a couple spoons of Masala Cooking Sauce with a cup of yogurt. Mix well and marinate for a few minutes up to a couple hours.
Next set oven to broil and place chicken pieces onto an oiled cookie sheet. Sprinkle with salt, fresh cracked pepper and red chile flakes. Place under broiler for 15 minutes, turning pieces half way through until charred on the corners and cooked through.
While the chicken cooks, empty remaining sauce into a deep pan over a medium high flame. Once fragrant add the cans of tomatoes, stir and simmer gently until the sauce begins to thicken. Then add 1/2 can of coconut milk, stir and taste for richness. Add more coconut milk if you like.
Add the chicken pieces to the pan and continue to cook on medium low heat.
Simmer for 5 minutes until the flavors mingle. Taste for seasoning, adding some sugar to balance the tartness of the tomatoes.
Serve with a handfull of chopped herbs over your favorite steamed rice.