Creamy Chicken Curry

Ingredients

• 1 container yogurt, low fatNutrition
• 2 tsps corianderNutrition
• 1 tsp cuminNutrition
• 1 tsp garlic powderNutrition
• 1 tsp gingerNutrition
• 1 tsp saffronNutrition
• 2 tbsps olive oilNutrition
• 4 breasts, bone and skin removed chicken breastNutrition
• 1/2 tsp red chili sauceNutrition
• 12 dried apricotsNutrition
• 1 cup pieces or slices mushroomsNutrition
• 2 large onions, choppedNutrition
• 1 can tomatoes, choppedNutrition
• 2 tbsps tomato pureeNutrition
• 1/4 cup starchNutrition

Directions

1. 1Chop chicken breasts into chunks, and stir-fry until golden in a little olive oil. Drain and place to one side.
2. 2Soften the onions in a little olive oil. Whilst these are cooking, mix the spices and puree together in a bowl to form a paste.
3. 3Add to pan, then return chicken, stir through; then add the rest of the ingredients.
4. 4Bring to boil, reduce heat and simmer for 20 minutes. It may be necessary to add a little water if the mixture starts to thicken too much.
5. 5At end of cooking time, the remaining liquid should be a thick consistency. If necessary boil rapidly to reduce whilst stirring constantly.
6. 6Remove from heat and stir through yogurt thoroughly just before serving.
7. 7Serve with a fresh green salad, dressed with lemon juice, olive oil and mint.

Nutrition per serving

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