INGREDIENTS – Part 1 – Make night before

• 1 cup yogurt/sour cream
• 1 Tbsp freshly squeezed lemon juice
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 Tbsp minced fresh ginger
• 1 – 2 tsp salt
• 3 boneless skinless chicken breast cut in cube

INGREDIENTS – Part 2 Next Day

• 2 Tbsp Thai Marinate (See Below)
• 2 Tbsp butter

• 1 clove garlic
• 1 jalapeno pepper, finely chopped
• 2 tsp ground cumin
• 2 tsp paprika
• 1 can (8 ounce) tomato sauce
• 1 cup heavy cream
• ¼ cup fresh cilantro

MARINADE

• 4 garlic cloves
• 3 coriander (cilantro) roots & leaves
• 1 tsp black peppercorns
• 1 tbsp fish sauce

INSTRUCTIONS FOR MARINADE:For the marinade, use a mortar and pestle to pound the garlic, coriander and peppercorns to a smooth paste. Alternatively you can use a electronic grinder/chopper to do this. Add the 1 tablespoon of fish sauce to the paste and set aside. This recipe makes about 4 Tbsp of marinade. Use only 2 Tbsp for this recipe as outline below and set aside the rest in the fridge up to 2 weeks for other dishes. You can throw this marinade in anything: meatballs, soups, marinade on chicken to make chicken burgers, etcINSTRUCTIONS FOR MEAL:

1. In a large bowl or Ziploc Bag, combine first 9 ingredients and refrigerate for 1 hour or overnight.
2. Fry each piece in 1 Tbsp vegetables oil & 1 Tbsp butter, set aside.
3. In same pan, melt butter, add a little oil & sauté garlic & jalapeño for 1 minute, add Thai marinade, fry one more minute. Add 2 tsp cumin, paprika & salt, stir in tomato sauce and cream. Simmer on low heat until sauce thickens about 15 minutes. Add fried chicken and simmer about 10 minute. Taste & if you like, add more salt. Serve hot