Creamy Chicken Curry 1

Creamy Chicken Curry 1

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Serves 4

4 Chicken Breasts
3 Garlic Cloves
250g Very Low Fat Natural Yogurt
2 tsp Turmeric
2 Onion
3/4 pint chicken stock
3 Cardamon Pods
4 Black Peppercorns
1 tsp Crushed Coriander Seeds
1 tbsp Finely Chopped Ginger
1 tsp Ground Cumin
1/2 tsp Chilli
Salt and Freshly Ground Pepper
2 tbsp Freshly Chopped Coriander

1 - Slice chicken and place in a bowl. Peel and crush the garlic, mix with the yogurt
and turmeric and pour over the chicken. Cover and leave to marinade in the fridge for
at least 4 hours or overnight, if possible.

2 - Peel and slice the onions and place in a pan with the stock. Cover the pan and bring
to the boil and cook for 10 mins until tender and golden.

3 - Add all the spices and cook for 3-4 mins. Then add the chicken and yogurt marinade.
Cover and simmer very gently over a low heat for 45 minutes until the chicken is cooked.