Chicken and Broccoli in a Curried Yoghurt Sauce RecipeOrigin: India Period: Traditional |
Ingredients:
1 small onion, finely chopped 
Chicken and Broccoli in a Curried Yoghurt Sauce Preparation:Method:Melt the butter in a pan or wok and use to fry the onion, garlic, ginger and chilli for about 5 minutes, or until the onion is soft. Stir-in the curry powder, cumin and cardamom and cook for 1 minute more. Add the chicken and stir-fry for 2 minutes before adding the stock. Bring the mixture to a boil then reduce to a simmer, cover and cook for 10 minutes, turning the chicken breasts over half way through. After the 10 minutes are up remove the chicken from the pan and set aside. Meanwhile, add the broccoli and coriander then cover and cook for 5 minutes. At the end of this time remove the broccoli with a slotted spoon and set aside. Bring the pan back to a boil and continue cooking until the liquid has almost all evaporated before returning the chicken and broccoli to the pan. Stir-in the yoghurt and allow the mixture to heat through (but do not boil). Stir-in the lemon juice and serve on a bed of rice. |
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