Ingredients
1tbs unsalted butter
500gr chicken thigh (roughly chopped)
1 onion (finely sliced)
2tsp ginger (freshly grated)
1tsp cumin
2 tsp garam masala
½ tsp cardamom
1tbs coriander (finely chopped)
1 tin canned diced tomato
¾ cup chicken stock (liquid)
½ cup low-fat Greek yoghurt
¼ cup low-fat thickened cream
2 cups steamed rice
Coriander leaves (to garnish)
Method
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Heat a large non-stick frying pan on medium and add half the butter
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Add chicken and onion and brown for a couple of minutes
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Remove mixture from pan and set aside
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Reduce heat to low and add remaining butter as well as the garlic, ginger, cumin, garam masala, cardamom and coriander
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Cook for 1-2 minutes before returning chicken to pan, along with the tomatoes and chicken stock
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Increase the heat and bring to the boil
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Reduce heat and simmer for 10 minutes before adding the yoghurt and cream
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Heat through and serve on rice garnished with coriander leaves
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