Ingredients:
1 medium onions, chopped
1 clove garlic, crushed
500 g diced lean chicken
1 tablespoon curry powder
1 tablespoon flour
1 teaspoon ground cinnamon
200 ml chicken stock
300 ml natural yoghurt
2 tablespoons chopped fresh coriander
salt and pepper
1 tablespoon vegetable oil
Directions:
Heat oil in large wok or fry pan.
Fry onion until soft, add the garlic and the chicken until the chicken changes colour.
Sprinkle the curry and flour over the chicken.
Toss the chicken so that it is completely covered.
Add the cinnamon and cook for 1 minute.
Gradually add the stock, stirring well and season to taste with salt and pepper.
Simmer gently for 10 minutes until sauce thickens.
Remove pan from heat, stir in the yoghurt and coriander and serve immediately.
Serve with rice and chutney.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.