Indian chicken curry
4
Points®
Total time: 1 hr 50 min • Prep: 20 min • Cook: 1 hr 30 min • Serves: 6 • Difficulty: Easy
Get your curry fix with our creamy and spicy version of the classic Indian chicken curry
Ingredients
Ground coriander
40 g
Ground cumin
1 tbs
Fennel seeds
1 tsp
Cardamom
8 whole, cracked open
Reduced fat oil spread
1 tbs
Brown onion
3 large, thinly sliced
Garlic
10 clove(s), crushed
Fresh ginger
1½ tbs, grated
Tomato(es)
2 large, ripe,diced
99% fat-free, plain Greek yoghurt, unsweetened
280 g
Ground turmeric
1½ tsp
Ground chilli
½ tsp
Cinnamon quill
2 whole
Whole raw skinless chicken
720 bag(s), cut into 8 pieces, (Buy 1,6kg)
Fresh coriander
½ cup(s)
Instructions
1
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.
2
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.
3
Top with fresh coriander to serve.
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