Instructions: Cut the chicken into cubes and set aside. In a medium sized mixing bowl, blend together the yoghurt, lemon juice, ginger, chillies, ground coriander, turmeric, salt to taste and the fromage frais. Mix everything together well and set aside.

In a frying pan, heat the corn oil with the bay leaf, peppercorns and green cardamoms over a moderate heat for about 2 minutes. Pour in the yoghurt and spice mixture and cook for about 1 minute.

Add the chicken pieces, lower the heat and cook for 7-10 minutes, stirring and checking occasionally to ensure it hasnt caught on the bottom of the pan.

Add the fresh coriander and stir for about 2 minutes, then transfer to a warmed serving dish.

Garnish with the extra coriander, tomatoes and shredded ginger and serve hot.

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