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:
1. 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.
2. Heat the oil in a frying pan over a medium-high heat. Add the cardamom and cinnamon stick, stirring for one minute until fragrant.
3. Add the chicken mixture and cook, stirring, for five minutes until browned all over.
4. 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.
5. Remove and discard the cinnamon stick, then stir in the cream. Cook for two minutes until heated through. Serve hot over steamed basmati rice.
