Chicken Kashmiri

Chicken Kashmiri

This is moist and tender chicken at its best in an aromatic, spicy yogurt sauce. It can be a one pot wonder or, to bulk it up for a crowd served with brown rice. Also feel free to add in some more veg like peppers, carrots, broccoli etc. It is yet another healthy meal brimming with flavour.

Calories 812

203 per portion

Serves 4:

4 medium chicken fillets

200g baby potatoes

1 onion

4 cloves of garlic

2 inch piece of root ginger

300ml chicken stock

300g low fat natural yogurt

1 chilli

1 teaspoon of ground cumin seeds

1 teaspoon ground coriander

Seeds of 2 cardamom pods

Bunch of fresh coriander

Half a bag of baby spinach

1 lemon

Sea salt & black pepper

Method

¨ Cut the chicken fillets into cubes. Quarter the potatoes. Finely chop the onion, garlic, chilli and ginger.

¨ Heat a large lidded pan with a splash of olive oil on it. Stir fry the chicken for a few min’s insuring it’s golden on the edges and white all over.

¨ Add in the potatoes, onion, spices, garlic, chilli and ginger and fry for a further 3-4 minutes.

¨ Add in the stock and bring to the boil, put lid on and gently simmer for 20 minutes until the potatoes are cooked and the chicken is super tender and the sauce has thickened.

¨ Stir in the spinach and season. Take off the heat and allow it to cool slightly. Pour in the yogurt and stir until blended in.

¨ Serve with a scattering of coriander leaves and a wedge of lemon.