1 Tbs Oil for frying
2 cardamom pods
2.5cm piece of fresh ginger
2 garlic cloves
1/2 tsp chilli powder
1 tsp ground turmeric
1 tsp ground coriander
300g skinless chicken breasts
300ml chicken stock
6 Tbs 0% fat Greek yoghurt
2 Tbs ground almonds
6 cherry tomatos
salt and pepper to taste
Finely chop the onion, garlic and ginger. Chop the chicken into chunks.
Fry the onion in a pan, covered until softened. This takes 7 minutes or so
Split the cardamom pods and add these to the pan with the garlic, ginger, ground turmeric, ground coriander and chicken. Fry until the chicken is coloured – usually about 5 minutes. If the mixture looks very dry, add a splash of water.
Add the stock to the pan and bring to the boil. Reduce the heat and cover. Simmer for about 10 minutes
Slowly mix in the yoghurt. Once fully mixed in, add the ground almonds and tomatoes
Recover the pan and cook for a further 3-5 minutes until the sauce has thickened.
Season to taste and serve with rice.