Ingredients
5 Chicken thighs or breasts diced with all skin/fat removed
1/2 onion diced
3 cloves garlic grated
1 tspn grated ginger
2 fresh chilli's
6 curry leaves
4 cardamon pods
1 tspn coriander powder
1 tsn garam masala
2 tblsp curry powder
2 tblsp greek/natural yoghurt
1 1/2 cups of frozen peas
In a large pan lightly fry onions, garlic and ginger until softened over a low heat. Add the dry spices cardamon, curry powder, coriander powder, garam masala and fry until fragrant. To this then add the chicken and continue to fry until the chicken is browned. Place the curry leaves, two chilli's and peas into the pan with 3/4 a cup of water. Allow the curry to simmer for 10-15 mins with the lid on.
Once curry is cooked stir in the yoghurt to create a nice thick sauce.
Plate with brown rice.
Serves 4
