- 1 tablespoon rapeseed oil
- 4 skinless chicken breasts, cut into chunks
- 2 onions, sliced
- 1 teaspoon ground turmeric
- 1 teaspoon caster sugar
- 2 cups reduced fat, Greek-style yoghurt
- 2 tablespoons desiccated coconut
- ½ cup fresh coriandercilantroX, chopped, plus extra leaves to garnish
- lime wedges, to serve
- For the spice paste
- 1 teaspoon coriandercilantroX seeds
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 2 garlic cloves, crushed
- ⅓ cup flaked almonds
- 2 green chillies, sliced
- ¼ cup fresh ginger, sliced
- 2 tablespoons tomato purée
1 To make the spice paste, heat a large non-stick frying pan over a medium heat, then toast the coriander seeds, cumin seeds and garam masala for 1–2 min until fragrant. Transfer to a mini food processor or pestle and mortar and grind to a powder. Add the rest of the spice paste ingredients along with 4 tablespoons water, then whiz or pound until well combined.
2 Heat the oil in the frying pan used for the spice mix over a high heat, then, when hot, add the chicken and onions and cook for 5 min. Add the turmeric along with the spice paste and cook, stirring, for a further 3–4 min until fragrant.
3 Turn down the heat to medium, then add the sugar and yoghurt. Stir well, then simmer gently for 5–10 min. Meanwhile, toast the desiccated coconut in a dry non-stick frying pan for a few min until golden.
4 Stir the chopped fresh coriander through the curry and serve sprinkled with the toasted coconut, extra coriander leaves and lime wedges to squeeze over.
Nutrition Info (per serve)
Total fat 18.1g
–Saturated fat 7.2g
Dietary fibre 4.2g
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