Chicken and Yoghurt Curry

A tasty Northern Indian Curry - not too hot, and easy to prepare--extra chili or hot sambal can be added by the individual--if they are hot heads!!

• Ready In: 1 hr 20 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 tablespoons  cooking oil or 1 1⁄2 tablespoons ghee
• 2  lbs skinless chicken thighs
• 1  onion, medium diced
• 3  garlic cloves, crushed
• 1⁄2 cup fresh coriander
• 1  teaspoon  grated fresh ginger
• 1  teaspoon turmeric, ground
• 1 1⁄2 teaspoons garam masala, ground
• 3⁄4-1  teaspoon chili powder
• 1⁄2 teaspoon salt
• 1⁄2 cup low-fat yogurt
• 2  tomatoes, ripe skinned and chopped

Directions

1. Place onion, ginger, crushed garlic and fresh coriander in blender. Blend as smooth as possible adding a small amount of water if necessary.
2. Heat oil in large pan and fry the blended mixture on low heat for 2-3 minutes. Add turmeric, Garam Masala, salt and chili, fry for a further minute.
3. Stir in yoghurt and tomato; simmer for 5 minutes. Add chicken, turning to coat. Simmer gently for 40 minutes. Thicken if necessary.
4. Serve with rice, and accompaniments.