4 chicken breasts, cubed
200g new potatoes, quartered
1 onion, peeled and chopped finely
4 garlic cloves, peeled and crushed
5 cm piece of fresh ginger, chopped finely
2 cardamom pods, seeds only
1/2 teaspoon cumin seeds
1 teaspoon ground coriander
1 green chilli,de-seeded and chopped finely (optional)
300ml chicken stock
300g plain yoghurt
fresh coriander, chopped
MethodFry the chicken in the oil for about 4 minutes, until golden on the edges and white all over.
Add the potatoes, onion, garlic, ginger, spices and chilli if using and fry for a further 4 minutes.
Add the stock and bring to the boil and cover. Simmer for 15 minutes until the chicken is tender, the potatoes cooked through and the sauce thickened.
Allow to cool a little and then stir through the yoghurt, scatter with coriander and serve with boiled rice.