4skinless (4 x 120 g), de-boned skinless chicken breasts, cut into cubes
Salt and pepperto season
2tsp(10 ml) paprika
For the tomato sauce:
2Tbsp(30 ml) olive oil
1chopped onion (45 g)
2(4 g), thinly sliced garlic cloves
1 ½cupsPassata tomato sauce
1tsp(5 ml) dried oregano
1tsplevel (4 g) sugar
Salt and pepperto taste
½cup(125 ml) of double cream yoghurt or buttermilk
To serve:
Fresh basilto serve
Mashed potato or riceto serve
Instructions
Heat 2 Tbsp (30 ml) olive oil in a large, non-stick frying pan over medium-high heat.
Season the cubed chicken with salt and pepper and paprika.
Add the chicken to the pan and fry for 8-10 minutes, or until the chicken is cooked through. Remove the chicken from the pan and set aside.
Add another 2 Tbsp (30 ml) olive to the same pan, followed by the onion and fry for 3-4 minutes, until golden. Add the garlic, followed by the Passata sauce, oregano, sugar and season with salt and pepper, to taste.
Bring to the boil, then reduce to a gentle simmer for 10 minutes, until slightly reduced. Remove the pan from the heat and add the yoghurt or buttermilk and stir through. Add the chicken to the sauce, coating well and scatter with fresh basil leaves before serving.
Serve the creamy tomato chicken with mashed potatoes or rice.