4 chicken breasts, skinned and chopped
4 bay leaves
2 cinnamon sticks
4 cardamom pods
1 onion, finely chopped
large tub of Greek yogurt
couple of tablespoons curry powder (strength is up to you!)
handful sultanas
- Mix curry powder and yogurt together, pour over chicken and leave for several hours.
- Bash cardamom about with mortar and pestle, then fry off with bay leaves, cinnamon and onion until onion is soft.
- Mix in with curry goo and bung in the oven at 180 C for 30 minutes until cooked.
- Sprinkle with chopped fresh coriander and serve with rice and/or naan.
