Using 0%, or low-fat yogurt makes this a healthier option for dinner.
Chicken gets simmered in a highly spiced and creamy sauce for a midweek meal you'll go back to again, and again.
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Yields:
4
Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Cal/Serv:
552
Ingredients
300 g basmati or wild rice
1/2 tbsp vegetable oil
1 onion, finely sliced
5 cardamom pods
1 tsp. each ground cinnamon and turmeric
1/2 tsp chilli powder
2 garlic cloves
1/2tbsp coriander seeds
4 x 125 g chicken breasts, skinless, cut into bite-size pieces
2 Tbsp. tomato purée
500 g tub 0% fat Greek yogurt
15 g flaked almonds, toasted
Large handful fresh coriander, roughly chopped
Directions
Step 1Cook rice according to packet instructions. Heat oil in a large pan and gently cook the onion for 10min.
Step 2Meanwhile, put the cardamom pods into a mortar and break with a pestle. Remove and discard outer husks. Add cinnamon, turmeric, chilli powder, garlic, coriander seeds and plenty of seasoning. Bash to as fine a powder as you can.
Step 3Add chicken to the onion pan and fry for 8-10min until cooked through. Stir in the spice mix and tomato purée. Cook for 1min.
Step 4Take off the heat and stir in the yogurt - add a little water if sauce is too thick. Check the seasoning. Garnish with flaked almonds and fresh coriander. Serve with cooked rice.
This would also work with lamb, beef or paneer.
You can also use chicken thighs, instead of breast, if you prefer.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
