Indian chicken curry
8 whole, cracked open
Reduced fat oil spread
3 large, thinly sliced
10 clove(s), crushed
1½ tbs, grated
2 large, ripe,diced
99% fat-free plain Greek yoghurt
Whole raw skinless chicken
720 bag(s), cut into 8 pieces, (Buy 1,6kg)
- Toast the combined seeds and cardamom pods in a small frying pan over medium heat for 4 minutes or until fragrant. Use a pestle to crush in a mortar until finely ground.
- Heat canola spread in a large heavy-based saucepan over medium-high heat. Cook the onion, stirring occasionally, for 10 minutes or until softened. Reduce heat to medium and cook, stirring, for another 10 minutes or until it starts to brown. Stir in the garlic and ginger and cook for 1 minute or until fragrant. Add the tomato and cook, stirring, for 1 minute or until tomato starts to soften. Stir in the yoghurt until combined. Stir in the cardamom mixture, turmeric, chilli and cinnamon with 2 tablespoons of hot water. Add the chicken and turn to coat. Bring to a gentle simmer. Reduce heat to low and cook, covered, for 1 hour or until cooked through.
- Top with fresh coriander to serve.