Chicken Kashmiri

This is moist and tender chicken at its best, in an aromatic, spicy yogurt sauce. It can be a one-pot wonder or, to bulk it up for a crowd, serve it with brown rice. Feel free to add in some more veg like peppers, carrots or broccoli. This is yet another healthy meal brimming with flavour.

Ingredients

4 medium chicken fillets

200g baby potatoes

1 onion, peeled

4 cloves of garlic, peeled

1 chilli, de-seeded

2-inch piece of ginger, peeled

Olive oil

1 teaspoon cumin seeds

1 teaspoon coriander seeds

Seeds from 2 cardamom pods

300ml chicken stock

2 handfuls of baby spinach

Sea salt and black pepper to season

300g low-fat natural yogurt

Bunch of fresh coriander

1 lemon

Method

• Cut the chicken fillets into cubes. Quarter the potatoes, unpeeled. Finely chop the onion, garlic, chilli and ginger.

• Heat a splash of oil in a large, lidded pan. Stir-fry the chicken for a few minutes, ensuring it is golden on the edges and white all over.

• In the meantime bash the cumin, coriander and cardamom seeds in a mortar and pestle.

• When the chicken is ready add in the potatoes, onion, spices, garlic, chilli and ginger and fry for a further 3–4 minutes. Add in the stock and bring to the boil, put the lid on and simmer gently for 20 minutes until the potatoes are cooked, the chicken is super tender and the sauce has thickened.

• Stir in the spinach and season. Take off the heat and allow it to cool slightly. Pour in the yogurt and stir until blended in.

• Serve with a scattering of coriander leaves and a wedge of lemon.