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
Heat a large non-stick frying pan on medium and add half the butter
Add chicken and onion and brown for a couple of minutes
Remove mixture from pan and set aside
Reduce heat to low and add remaining butter as well as the garlic, ginger, cumin, garam masala, cardamom and coriander
Cook for 1-2 minutes before returning chicken to pan, along with the tomatoes and chicken stock
Increase the heat and bring to the boil
Reduce heat and simmer for 10 minutes before adding the yoghurt and cream
Heat through and serve on rice garnished with coriander leaves
Have any questions? Get in touch – 03 6424 6747