Thursday, 6 December 2007


250ml Yeo Valley Organic Natural Yogurt
2tbsp garam masala
1 garlic glove crushed
1 tsp grated fresh ginger
1/2tsp chilli powder
800g organic chicken diced
2tsbp groundnut oil
1 bay leaf
½ cinnamon stick
6 cardamom pods
1 onion finely chopped
3-4 tbsp Yeo Valley Organic Crème Fraiche
2tbsp sultanas
1tbsp chopped coriander

Mix the natural yogurt, garam masala, garlic, ginger and chilli powder.

Stir in the chicken until well coated, cover and refrigerate, stirring occasionally.

Drain the chicken and reserve the marinade.

Heat the oil in a large saucepan. Add the cinnamon stick, bay leaf, cardamom pods and the chicken.Cook until brown all over, remove and set aside.

Put the onion into the pan and cook until golden stirring continuously. Return the meat with marinade, crème fraiche and sultanas.

Cook on a very low heat for 25 minutes until tender.

Sprinkle with fresh coriander. Serve with rice and steamed vegetables.

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