I think most of the people that read this blog regularly know that I have a complete and utter love affair with Indian food. With no other cuisine do you get the intense satisfaction that comes with comfort food with some added oomph from all the spices. It helps that I am a complete Chilli addict and that I add it to almost everything I eat. The ingredients lists of Indian recipes are almost as beautiful as love songs to me. Garlic, Ginger, Chilli, Ground Coriander, Cumin…. sigh…. Yes, I am inlove! 🙂
And although I love a good Lamb Korma, filled with nuts, cream and yoghurt, sometimes you crave something a bit lighter which doesn’t compromise on the comfort. This curry is just the thing. Not to mention that it goes from Fridge to plate in under an hour! Yum yum yum!!
1kg Boneless, Skinless Chicken Thighs, roughly chopped
1 Large onion, Finely Chopped
3 Garlic Cloves, Finely Chopped
1tsp Ginger, Grated
2tsp each, Ground Coriander & Ground Cumin
1/2 tsp Cinnamon
1 Large Chilli, chopped (take the seeds out if you don’t want it as hot)
1 pack Ready to cook veg (I used the mixed veg from Woolworths which has carrots, beans, patti pans & courgette in)
2 cups Chicken Stock
1 cup Natural Fat Free Yoghurt
Salt to taste
In a large pot, fry the onion, garlic & Ginger until fragrant and translucent. Add the chicken and fry until starting to brown. Add all the spices and vegetables and mix to coat everything in the spices. Add the Chicken stock and allow to come to a boil. Turn the heat down and allow to simmer until the veg are all tender and the chicken is cooked. Add the yoghurt, season to taste and serve with Jasmine Rice and Poppadoms.