Creamy chicken curry

“I rarely cook separate dishes for my daughters, and this curry is perfect for all of us! Also, I adore Maunika’s recipes – they’re always delicious.”

SERVES 4 | PREP 30 MINS PLUS MARINATING COOK 40 MINS | EASY |

LC GF

4 chicken breasts on the bone, skins

removed, halved

3 tbsp vegetable oil

5 green cardamom pods, bruised

3cm cinnamon stick

1 medium onion, finely chopped

1 tsp garlic paste

1 tsp ginger paste

1 tbsp ground coriander

1 tsp ground cumin

100g greek yogurt

4 chillies, slit lengthwise

1/2 tsp garam masala handful of coriander leaves, finely chopped chapattis or cooked rice to serve MARINADE

1/2 tsp garlic paste

1/2 tsp ginger paste

1 tbsp thick greek yogurt

1/2 tsp ground turmeric

1 Put the chicken in a large bowl with the marinade ingredients. Mix well and leave for at least 1 hr but preferably in the fridge overnight.

2 Heat the oil in a large, non-stick frying pan over a medium heat. Fry the cardamom pods and cinnamon stick for a few seconds, then add the onion and fry for 15 mins, stirring well to make sure it browns evenly.

3 Add the garlic and ginger pastes, and stir well for 1 min, then reduce the heat and stir in the coriander, cumin and yogurt. Heat for 1 min, then turn the heat back up to medium and add the chicken to the pan in a single layer. Continue cooking and turning the chicken pieces for 8 mins. Add the chillies, then cover and simmer over a low heat for 25-30 mins, stirring now and again. Add a splash of water if it gets too dry.

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

PER SERVING 355 kcals | fat 18.5G saturates 3G | carbs 5.7G | sugars 3.9G fibre 1.9G | protein 40.5G | salt 0.3G