This recipe is from the SW website, one of the tastiest curries I’ve made!

Oh and p.s. — I quit the gym!

Serves 2.

Large onion, sliced
300ml chicken stock
1 tsp turmeric
2 cardamom pods
1 x 2.5cm piece cinnamon stick
2 black peppercorns
2 cloves
1 tsp ground coriander
1 tbsp peeled and grated root ginger
1 tsp ground cumin
½ tsp mild chilli powder
2 garlic cloves, crushed
2 skinless and boneless chicken breasts, sliced
275ml fat free natural yogurt
Salt
2 tbsp chopped coriander leaves, to garnish

Put the onion and 250ml of the chicken stock in a large, heavy-based saucepan.

Cover the pan, bring to the boil and then boil for 10 minutes. Reduce the heat, uncover the pan and cook gently for 20 minutes, until the onion is soft and golden.

Add all the spices and garlic to the pan, and cook for 3-4 minutes. Then add the chicken and cook for a few minutes to coat in the spices, then stir in the remaining chicken stock.

Cover the pan and simmer very gently over a medium heat for 20 minutes until the chicken is cooked.

Transfer the curry to a large serving bowl. Add 2 tbsp of the cooking sauce to the yogurt and stir well. Gradually add the yoghurt into the curry, stirring continuously.

Season to taste with salt, and serve immediately with boiled rice, and garnish with the chopped coriander.