Yogurt-marinated chicken curry

Jord and I had friends over for dinner last night, and I made chicken curry. It was a very yummy curry. We also had basmati rice, chapathi and Mango lassi. This curry recipe will yield about 6-8 servings.

Step 1: Make a marinade with 2 tbs low-fat plain yogurt, 1 tsp coriander powder, 1 tsp salt, 1/2 tsp turmeric powder, 1/2 tsp garam masala, 1/2 tsp chilli powder. Stir in  2 chicken breasts cut into bite size pieces, and let the chicken marinate for at least 2 hours covered in the refrigerator.(I know, the picture kind of looks gross but it tastes good when cooked!)

Step 2: Fry 1/2 tsp of fennel seeds, and cinnamon sticks in 3 tbs of olive oil.

Step 3: Let the spices slightly brown and add two cups of finely chopped onions and saute until the onions become golden brown. (Note: The picture only shows 1 cup of onions as the next cup was still being chopped).

Step 4: Add in the marinated chicken and keep stirring until the chicken gets half-cooked.

Step 5: Stir in 2 cups of finely sliced tomatoes and 1/2 tsp of salt and mix until the tomatoes are well cooked.

Step 6: Add 1/2 tsp of chilli powder, 2 tbs of coriander powder, 1/4 tsp of turmeric powder and 1/2 tsp of garam masala. (Sorry about the blurry picture. My lens was fogged).

 Step 7: Add 1/2 cup of coconut milk lite.

Step 8: In this next step let your imagination work its magic. Add any vegetable(s) if you want. I added 1/2 cup of carrots, 1 whole green bell pepper cubed, 1/4 cup of green peas, 1/4 cup of cilantro. The curry will still be good if you did not have any of these ingredients.  Let the curry simmer on medium heat until the chicken and the vegetables are cooked. Serve with chapathi or rice.

(Note: Potatoes go really well with chicken. If you choose to add potatoes, then make sure you cook them and cut them into bite-sized pieces before you add them in the curry).