This recipe was a kind of a challenge. To create a spicy dish that did not have much heat and was low fat, but was still tasty. Serves 2.
- 250g of skinned free range chicken breasts cut into about 1inch cubes
- 1 large onion, peeled, halved and finely sliced
- 3 tsp garlic purée
- 3 tsp ginger purée
- 1 tsp ground turmeric
- 1 tsp coriander seeds
- ½ tsp cumin seeds
- ½ tsp fenugreek seeds
- 4 or 5 black pepper corns
- seeds from 4 green cardamom
- 1 dried red chilli - optional
- 4 kaffir lime leaves
- 1 150 ml carton zero fat Greek yoghurt
- 1 tsp Marigold vegetable stock powder
- 1 tsp vegetable oil (yes only 1 tsp!)
- Heat the oven to 180°.
- Toast the coriander, fenugreek, cumin and black pepper in a small heavy based frying pan over a medium heat. (Also add the dried chilli if you are using it). Dry fry for about a minute or until they release their aromas. Transfer them to a plate to cool. Grind them them in a spice mill or pestle and mortar. Also add the green cardamom seeds as they don't need roasting.
- Heat a heavy based pan and add the oil to heat. Add the sliced onion and stir fry fro a a minute or so. Turn the heat down low and cover, stirring occasionally until the onions are soft and golden.
- Meanwhile mix the yoghurt with an equal quantity of water and whisk together until smooth.
- Increase the heat to medium and add the ginger and garlic purées to the onions, and stir fry for about a minute.
- Then add the chicken cubes, the spice mix, and the ground turmeric, and again stir fry for another minute.
- Add the yoghurt mix, the kaffir lime leaves and the teaspoon of vegetable stock powder.
- Gently bring the liquid to the boil. Turn off the heat cover and put in the oven for about 45 minutes until the chicken is tender. Check every 15 minutes or so to ensure the dish is not drying out, adding a little water if required.
- Check seasoning and serve with chopped coriander as a garnish.