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Creamy chicken curry

A creamy indian chicken curry that is light and low calorie. The yogurt gives richness to the dish without much fat, so it makes a healthy midweek meal.

Creamy chicken curry


This is a creamy but light chicken curry recipe from the east of India. The yogurt gives richness to the dish without much fat.


Total Time: 1 hour 10 minutes plus marinating
Yield: serves 4


Ingredients

  • Chicken breasts on the bone 4, skin removed and halved
  • Vegetable oil

  • Green cardamom pods 5, bruised
  • Cinnamon stick 3cm piece
  • Onion 1 medium, finely chopped
  • Garlic paste 1 tsp, (see additional info)
  • Ginger paste 1 tsp, (see additional info)
  • Ground coriander 1 tbsp
  • Ground cumin 1 tsp
  • Greek yogurt 100g
  • 4, slit lengthwise
  • garam masala 1/2 tsp
  • coriander a handful of leaves, finely chopped

MARINADE

  • Garlic paste 1/2 tsp, (see additional info)
  • Ginger paste 1/2 tsp, (see additional info)
  • Thick greek yogurt 1 tbsp
  • Ground turmeric 1/2 tsp


Method

Step 1

Put the chicken in a large bowl with the marinade ingredients. Mix well and leave for at least an hour, but preferably overnight.

Step 2

Heat 3 tbsp oil in a large, non-stick frying pan. Add the cardamom and cinnamon stick and fry for a few seconds, then add the onion and fry for 15 minutes, stirring well to make sure they brown evenly.

Step 3

Add the garlic and ginger pastes and stir well for 1 minute, then lower the heat and stir in the coriander, cumin, and yogurt. Heat for 1 minute then turn the heat back to medium and add the chicken in a single layer. Keep cooking and turning the chicken pieces in the pan for about 8 minutes. Add the chilies then cover and simmer over a low heat for 25-30 minutes, giving it a stir now and again. Add a little splash of water if it gets too dry.

Step 4

Stir in the garam masala and chopped coriander. Serve with chapattis or rice.

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Food Magazine: Creamy chicken curry
Creamy chicken curry
A creamy indian chicken curry that is light and low calorie. The yogurt gives richness to the dish without much fat, so it makes a healthy midweek meal.
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Food Magazine
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