Chicken Curry

Ingredients:

• 1 chicken breast
• 1 medium onion
• 2 garlic cloves
• Korma paste
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon crushed chillies
• 2 cups low fat natural yoghurt
• 2 cups Chicken Stock
• Olive oil
• Salt
• 1 tsp Sugar

Method:

1. Cut the chicken breast into thick cubes and place in a bowl (non-metal).  Combine 1 cup yoghurt with 1 tablespoon korma paste together with the chicken and refrigerate at least for 30 minutes up to 4 hours.
2. Cut the onion to your liking, if you prefer you can use a food processor however I prefer it slightly bigger and then crush the garlic cloves.  In a preheated pan drizzle a little olive oil and toss in both onion and garlic and fry slowly until tender.  Be careful not to burn the garlic!
3. Add the garam masala, cumin and chillies to the onions and fry for a further minute.  
4. Add the marinated chicken, stock, sugar and depending on your likings you can add a further tablespoon of korma paste.  Make sure to mix well with the ingredients in the pan.
5. Cover and simmer for about 15 minutes, add the rest of the yoghurt mix and turn off heat. Taste the sauce and season with salt accordingly if required. (If you prefer more sauce, add some more yoghurt and stock)

Serve hot with rice and nan bread.  Some papadums and mango chutney dip will surely complete the meal.