• 1 tablespoon groundnut oil
  • 2 bay leaves
  • 1 cinnamon stick
  • 1 teaspoon ground cardamom
  • 4 cloves
  • 2 teaspoons cumin seeds
  • 1 large onion, finely chopped
  • 2 tablespoons finely grated garlic
  • 2 tablespoons peeled and finely grated fresh root ginger
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 200 g (7 oz) canned chopped tomatoes
  • 750 g (1½ lb) skinless, boneless chicken thighs, cubed
  • 1 teaspoon chilli powder
  • 250 ml (8 fl oz) water
  • 125 ml (4 fl oz) fat-free natural yogurt, whisked
  • small handful chopped coriander leaves
  • salt

Heat the oil in a large frying pan over a high heat. When hot, add the bay leaves, cinnamon, cardamom, cloves and cumin seeds. Stir-fry for 30 seconds until fragrant, then add the onion. Stir-fry for 4–5 minutes until the onion is soft.

Add the garlic, ginger, ground coriander and cumin, and fry for 1 minute. Add the tomatoes and continue stir-frying for another minute.

Add the chicken, chilli powder and measured water. Season to taste and bring to the boil. Cover the pan, reduce the heat to medium-low and simmer gently for 25 minutes, turning the chicken pieces now and then. Remove the pan from the heat and stir in the yogurt and coriander. Serve with steamed white rice.

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