This dish was full of flavour and one that we all enjoyed.
Dum Ka Murgh (Chicken in Yoghurt)
(recipe adapted for Woman's Weekly New Curries)
Points per serve: 6
2 teaspoons ground cumin
2 teaspoons ground cardamom
1 teaspoon ground cinnamon
1/2 teaspoon ground clove
1/2 teaspoon ground tumeric
1/2 cup (80 grams) blanched almonds
2 cm piece fresh ginger (10g) chopped coarsely
2 cloves garlic, quartered
500g non fat greek style yoghurt
1.5 kilograms chicken thigh cutlets, skin and visible fat removed
2 tablespoons vegetable oil
2 medium brown onions, thinly sliced
1/3 cup lemon juice
1/4 cup fresh coriander, chopped
Dry fry spices and nuts in small heated frying pan, stirring until nuts are browned lightly.
Blend or process nut mixture, ginger and garlic unitl mixture forms a paste. Combine mixture with yoghurt in a large bowl. Add chicken and mix well. Cover and regfrigerate for 3 hours or overnight if time permits.
Heat oil in a large saucepan and cook onion, continually stirring until soft. Add chicken mixture, simmer covered for about 45 minutes or until chicken is cooked through. Stir in the lemon juice and serve sprinkled with coriander.