Serves 4
Ready in about 50 minutes
Syns - Original 3
Ingredients
80z/227g onions
1 in/2 1/2 cm piece fresh root ginger
3 garlic cloves
1/4 pint/142 ml Stock made with chicken Bovril
4 chicken breasts
1 tbsp ground coriander
1 cinnamon stick
5 cardamom pods
salt and freshly ground black pepper
juice of 1 lemon
1oz /28g grated creamed coconut
5oz/142g very low fat natural yogurt
1/2oz /14g toasted flaked almonds
A small handful of fresh coriander
Lemon wedge to serve
Method
1. Roughly chop the onions, ginger and garlic. Place in a food processor and blend for a few seconds to form a smooth paste. Transfer to a frying pan and add the stock. Bring to the boil and simmer gently for 5 minutes stirring often.
2. Cut the chicken into chunks. Add to the onion mixture and cook, Stirring often for a further 5 minutes or until the chicken is coloured all over. Stir in the spices, seasoning and lemon juice. Add the coconut and cook gently stirring occasionally for 10 minutes.
3. Gradually add the yogurt, a spoonful at a time, stirring continuously. Cook for a further minute until thick. Pour in 1/4 pt/142 ml water and simmer gently for 15-20 minutes, stirring occasionally, until the chicken is tender and cooked through.
4. Discard the cinnamon stick and cardamom pods. Transfer to warmed serving plates. Sprinkle with the flaked almonds and coriander and serve with lemon wedges.
