StaceyUK
Gold Member
Here it is! A lot of steps and a lot of ingredients but worth it!
6 syns for the whole lot or 1 HEX A if using olive oil
Indian Chicken
4 chicken thighs (skinless with bone)
1 tbsp oil
1 ½ onions, chopped finely
ginger, chopped (small piece – size of half your thumb)
4-5 cloves garlic, minced
2 black cardamom pods (kali elaichi), whole (I found these in the ethnic spice section at a large Tesco)
4 green cardamom pods, lightly crushed
1 ½ tsp cumin seeds
10 black peppercorns
2 bay leaves
5 whole cloves
½ cinnamon stick
2 thin green chillies, chopped in half width ways
¾ tsp ground turmeric
1/8 tsp ground black pepper
½ tsp ground cumin
¾ tin chopped tomatoes
¼ tsp garam masala
4 heaped tbsp low fat greek yogurt
2 big handfuls of fresh coriander, chopped
1) Put the oil in a wok or pan and heat. Add the cardamom pods, cumin seeds, peppercorns, bay leaves, cloves and cinnamon stick. Stir for 15-30 seconds to release their aroma.
2) Add onion and cook until softened - 6-7 mins
3) Add garlic, ginger & chillies and cook for about 5 mins. Add a little water if pan dries out.
4) Add the ground spices (except garam masala) and cook for 1-2 mins. (adding water as needed to loosen)
5) Add chicken and brown for about 5 mins.
6) Add the tomatoes and cook for a few minutes.
7) Add the garam masala and cook for about 5 mins.
8) Add the yogurt and simmer for a few mins.
9) Add half of the coriander and cook for a few mins. Add a pinch of salt and a pinch of sweetener. (can add sultanas and cashews at this point, if desired)
10) Continue to cook down, adding a little water if necessary. Cook down for about 10 mins.
11) Cover dish with foil and bake in the oven on 170 for about 40 mins.
12) Add a little water at end if depending on the consistency you want. Just before serving, garnish with remaining coriander and a very small pinch of garam masala.
6 syns for the whole lot or 1 HEX A if using olive oil
Indian Chicken
4 chicken thighs (skinless with bone)
1 tbsp oil
1 ½ onions, chopped finely
ginger, chopped (small piece – size of half your thumb)
4-5 cloves garlic, minced
2 black cardamom pods (kali elaichi), whole (I found these in the ethnic spice section at a large Tesco)
4 green cardamom pods, lightly crushed
1 ½ tsp cumin seeds
10 black peppercorns
2 bay leaves
5 whole cloves
½ cinnamon stick
2 thin green chillies, chopped in half width ways
¾ tsp ground turmeric
1/8 tsp ground black pepper
½ tsp ground cumin
¾ tin chopped tomatoes
¼ tsp garam masala
4 heaped tbsp low fat greek yogurt
2 big handfuls of fresh coriander, chopped
1) Put the oil in a wok or pan and heat. Add the cardamom pods, cumin seeds, peppercorns, bay leaves, cloves and cinnamon stick. Stir for 15-30 seconds to release their aroma.
2) Add onion and cook until softened - 6-7 mins
3) Add garlic, ginger & chillies and cook for about 5 mins. Add a little water if pan dries out.
4) Add the ground spices (except garam masala) and cook for 1-2 mins. (adding water as needed to loosen)
5) Add chicken and brown for about 5 mins.
6) Add the tomatoes and cook for a few minutes.
7) Add the garam masala and cook for about 5 mins.
8) Add the yogurt and simmer for a few mins.
9) Add half of the coriander and cook for a few mins. Add a pinch of salt and a pinch of sweetener. (can add sultanas and cashews at this point, if desired)
10) Continue to cook down, adding a little water if necessary. Cook down for about 10 mins.
11) Cover dish with foil and bake in the oven on 170 for about 40 mins.
12) Add a little water at end if depending on the consistency you want. Just before serving, garnish with remaining coriander and a very small pinch of garam masala.
