Chicken Yoghurt Curry

This is one of my family's favourite curries. Its easy to prepare and is healthy. You can make it with any cut of chicken however I usually use the breast or the drumstick depending on my weekly budget. If you use chicken breasts the curry it will have around 192cal/800kJ70 per serve.

The original recipe came from Charmaine Soloman's 'The Complete Asian Cookbook'. I have made some changes to make it my own. My recipe serves four.

Ingredients

1kg Chicken Breast or Drumsticks
1 large onion, roughly chopped
3 garlic cloves, peeled
1 tbsp. ginger, roughly chopped
2 cups densely packed mint and or coriander
60mL cup water 1 tbsp. ground turmeric
1 tbsp. garam masala
1 1/2 teaspoons salt
1 1/2 teaspoons chilli powder (optional)
1 cup plain low fat yoghurt
400g tin chopped tomatoes
Method

1. Cut the chicken into serving pieces. If using drumsticks remove the skin.

2. Put the onion, garlic, ginger, coriander/mint and 60 ml water into a food processor and process to make a smooth purée. Heat heavy-based saucepan over medium heat and cook the onion mixture for about 5 minutes, stirring constantly. Add the turmeric, garam masala, salt and chilli powder, if using, and cook for a further 1 minute. Stir in the yoghurt and tomato, and cook until the liquid has been absorbed and the mixture is the consistency of a thick purée.
 

3. Add the chicken to the pan, turning to coat in the spice mixture, then reduce the heat to low, cover, and cook until the chicken is tender. If the liquid from the chicken has not evaporated by the time the flesh is cooked, uncover and increase the heat to dry it out, stirring gently at the base of the pan to prevent burning. Serve with rice or chapatis.