Mine is Chicken Pasanda, it's delicious. What's yours?
Ingredients 2 teaspoon vegetable oil 1 large onion(s), thinly sliced 2 clove garlic, crushed 500 g chicken breast, uncooked, skinless, boneless,cut into chunks 1 tablespoon curry powder, mild 1 teaspoon ground coriander 1 portion stock cube, chicken, make up to 400ml with hot water 25 g dessicated coconut 25 g almonds, ground 25 g sultana(s) 150 g 0% fat Greek yogurt 1 small banana(s), sliced 1 pinch salt, black pepper, freshly ground 15 g almonds, flaked 3 sprig fresh coriander, to serve
Instructions Heat the vegetable oil in a large saucepan. Add the onion and garlic and cook, stirring, for 4-5 minutes over a low heat. They should be soft and just lightly browned.
Add the chicken chunks and cook for another few minutes to seal them on the outside. Stir in the curry powder and ground coriander and cook for a few more seconds.
Pour in the stock, then add the coconut, ground almonds and sultanas. Heat until almost boiling, then reduce the heat and simmer gently for 20 minutes, partially covered.
Spoon the yogurt into the saucepan, reserving a little for garnish, and stir in the banana. Heat gently, then serve, garnished with the remaining yogurt, flaked almonds and fresh coriander.
Notes Plain boiled rice makes the perfect accompaniment to this delicious curry.