Classic Chicken Curry

Olive Oil, 1 tbsp
2 Chicken Breast, no skin, chopped
Onions, 1 cup, chopped
Garlic, 3 cloves grushed
Ginger Root, 1" piece pureed
Tomatoes, 2 medium grated/finely chopped
1 bay leave
1 blade of mace
1 tsp cumin seeds
1 - 2 green chilli peppers chopped
0.5 tsp turmeric
2 tsp coriander powder
salt to taste
350ml hot water
Yogurt, plain, low fat, 1 tbsp, beaten
1 tsp garam masala
1 tbsp dried fenugreek leaves
handful chopped fresh coriander

Heat oil in pan, add onion and cook until golden. Add bay leaf, mace and cumin seeds and stir until fragrant (about 30 secs).

Add garlic and ginger pastes/puree and the chilli, cook for another min.

Stir in the turmeric, coriander and some salt.

Add 100ml of the water and the tomatoes, turn up the heat and cook/reduce until thickened.

Add chicken and stir for few mins then cover pan and cook on low heat for about 10 mins.

Add a little more of the water as required and continue to cook until chicken is cooked through for approx another 10mins.

Once chicken is tender, stir in the yogurt and cook for a few more mins. Stir in remaining spices and fresh coriander.

Season to taste and serve.

Number of Servings: 3

Recipe submitted by SparkPeople user CHEEKYCHOOK.