4 skinless and boneless chicken breasts, cut into chunks
2 large onions, sliced
600 ml boiling chicken stock
1 piece of root ginger, peeled and grated
3 garlic cloves, crushed
2 tbsp. curry powder (heat level to your taste)
275 g fat-free natural yogurt
A small handful of finely chopped fresh coriander, to garnish
Boiled dried rice, to serve
Put the onions and 425ml of stock in a large, heavy-based saucepan.
Cover, bring to the boil over a high heat and cook for 10 minutes.
Reduce the heat to low, take off the lid and simmer gently for 20 minutes or until the onions are golden and syrupy.
Add the ginger, garlic and curry powder to the pan and cook for 3-4 minutes.
Add the chicken and cook for 3 minutes then stir in the remaining stock.
Turn the heat to medium, cover and cook for 20 minutes or until the chicken is cooked through.
Take the pan off the heat and stir in the yogurt a little at a time.
Season to taste, scatter over the coriander and serve hot with the rice.
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