Chicken Korma

FREE on Red

 

Serves 4

 

700g diced chicken or 4 chicken breasts
284ml or ½ pint very low fat natural yogurt.
2 tsp turmeric
3 garlic cloves, crushed
2 large onions, sliced
426 ml or ¾ pint chicken stock made with Bovril
3 cardamon pods
1" piece Cinnamon stick
4 black peppercorns
4 cloves
1 tsp crushed coriander seeds
1 tbsp finely chopped root ginger
1 tsp ground cumin
½tsp chilli powder
salt and ground black pepper


Slice the chicken and place in a bowl.

Mix together the yoghurt, turmeric and garlic, pour over the chicken and stir. Cover the bowl and leave to marinate in the fridge for at least 4 hours (or overnight if wished).
Put the onion and stock in a large saucepan, cover and bring to the boil.

Boil for 10 minutes then reduce the heat, uncover the pan and cook gently for 20 minutes, until the onion is tender, golden and syrupy.
Add all the spices to the pan, and cook for 3 - 4 minutes. Reduce the heat to the lowest setting and allow to cool a little (so the yoghurt doesn't split) Then add the chicken and the yogurt marinade. Cover the pan and simmer very gently over a low heat for 45 minutes, until the chicken is cooked. Season to taste with salt and pepper, and serve immediately.

 

As I was having a red day instead or rice or pasta I had mine with beansprouts.