Servings: 4 · Prep Time: 5 mins · Cooking Time: 20 mins
Total Time: 25 mins
Dinner | Lunch | Keto
A mild curry which is incredibly creamy and quick to make. This is one dish you can whip up in 20 minutes, that tastes like it has been slow cooking for hours. A firm favourite in our household, the yoghurt adds a slight tartness which works beautifully with the flavours of garlic, cinnamon and cardamon. Serve with some cauliflower rice, low carb flat bread and a homemade Tzatziki. Perfect as it is low in carbs, yet warming, nourishing and perfect for enjoying for lunch the next day too.
- olive oil (2 tbsp)
- white onion (1 large, finely diced)
- garlic cloves (2 crushed)
- chicken (400g, diced)
- ground cinnamon (1 tsp)
- turmeric (1 tsp)
- ground cardamon (1/2 tsp)
- ground coriander (1 tsp)
- chilli powder (1/2 tsp)
- flaked almonds (3 tbsp, toasted)
- fresh coriander (handful, chopped)
- natural yoghurt (450g)
- sea salt (1 tsp)
- garam masala (1/2 tsp)
In to a large pan, add olive oil and heat.
Add onion and cook for 4-5 minutes until soft. Add in the garlic and chicken. Coat in the onion mixture and cook the chicken until browning. Keep heat on medium as you do not want to burn the onion, or garlic.
Add in the ground cinnamon, cardamon, garam masala, turmeric, chilli and coriander and cook for another couple of minutes.
Add in 1 tsp sea salt and stir through.
Reduce the heat and add in the yoghurt with a small splash of water. Cook for a few minutes, stirring regularly as it thickens.
Serve with toasted almonds on top and fresh coriander.