Directions

1. Place the chicken in a bowl / container big enough to mix in the marinade.

2. In a food processor / mini food chopper, add the coriander, onion, garlic, spices, soured cream and puree them.

3. Add the marinade mix to the chicken and stir thoroughly to cover all of the chicken. Leave for a minimum of 20 minutes or preferably overnight.

4. Heat the butter in a large pan or wok over a medium heat.

5. Roughly chop the tomatoes (we used cherry tomatoes so cut them in half) and add them to the butter. Allow them to cook over a gentle heat for around 5 minutes.

6. Over a medium heat, add the chicken pieces and slowly cook for 5 minutes, then start to turn the pieces over to ensure the chicken is cooked thoroughly on both sides.

7. Allow the chicken to cook for at least 12-15 minutes over a very gentle heat - make sure it doesn't dry out. Add the rest of the marinade in whilst it's cooking.