Kashmiri Chicken

Kashmiri Chicken

No Count recipe

4 x 150g skinless and boneless chicken breast
200G small new potatoes, quartered

1 onion, peeled and finely chopped

4 garlic cloves, crushed
5cm ginger root, grated

2 cardamom pods, seeds only

½ tsp cumin seeds
1 tsp ground coriander
1 green chilli, finely chopped

300ml chicken stock
100g baby spinach

300g low fat plain yogurt
1 bunch fresh coriander, chopped
salt & pepper

lemon wedges to serve

Heat a large fry pan and spray with low fat spray
Stir fry the chicken for 4 mins or until golden on edges and white all over
Add potatoes, onion, garlic, ginger, spices and chilli
Fry for 4 mins
Add the stock, bring to boil and cover. Simmer for 15 mins
Until chicken is tender, the potatoes cooked through and sauce thickened
Stir in spinach and check seasoning
Allow to cool a little then stir in the yoghurt, scatter with coriander and then serve with lemon wedges.