Special Chicken Curry (Serves 4 at 4 pp each)

2 tsp vegetable oil
2 large onions, finely sliced
2 tsp garlic paste
2 tsp ginger paste
4 tomatoes, skinned & finely chopped (I used 3/4 can chopped tomatoes)
50g plain very low fat yogurt
1 1/2 tsp red chilli powder
1 tsp ground turmeric
1 tsp ground cumin
2 tsp ground coriander
3 large cardamom pods
6 cloves
1 bay leaf
salt to taste
450g chicken breast, cut into chunks
1 tbsp chopped coriander

Heat the oil in the saucepan, add the onion and cook until browned.  Remove and then blitz them in a food processor.  Set aside.

Add the garlic & ginger pastes to pan, stir for a few mins, add tomatoes, stir well and then stir in the yogurt.  Cook for 5-6 mins.  Add the browned onion paste, then all the spices, bay leaf and salt to taste.  Cook for about 5 mins, then add the chicken, and keep adding small amounts of water if it needs it (I think we added about 1/2 a pint in the end).  Cook for 40-50 mins, add the chopped coriander and serve.