Ingredients:
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 60g plain reduced-fat yoghurt
- 2 tsp vegetable oil
- 1 tsp ground cardamom
- 1 cinnamon stick
- 1 x 400g tin of tomato puru00e9e
- 120ml whipped until thickened cream
- 800g trimmed and cut into bite-sized pieces chicken thighs
- 2 crushed garlic cloves
- 2cm piece peeled & grated fresh ginger
- u00bd tsp chilli powder
- To serve:
- Steamed basmati rice
Method:
- Combine chicken, garlic, ginger, chilli, garam masala, cumin, ground coriander and yoghurt in a large freezer bag. Seal and refrigerate for at least one hour, or overnight if possible.
- Heat the oil in a frying pan over a medium-high heat. Add the cardamom and cinnamon stick, stirring for one minute until fragrant.
- Add the chicken mixture and cook, stirring, for five minutes until browned all over.
- Add the tomato purée and 120ml of cold water. Bring to the boil, then reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.
- Remove and discard the cinnamon stick, then stir in the cream. Cook for two minutes until heated through. Serve hot over steamed basmati rice.
