Ingredients (Serves One)

• Two Chicken Thighs (Boneless And Skinless), Chopped To Bitesize Pieces
• One Small Onion, Finely Diced
• Three Garlic Cloves, Finely Diced
• 1/2 Inch Fresh Ginger, Finely Diced
• Two Heaped Tbsp Light Coconut Milk
• Two heaped Tbsp 0% Fat Greek Yoghurt
• 1/2 Tsp Ground Coriander
• 1/4 Tsp Ground Turmeric
• 1/4 Tsp Garam Masala
• 1/4 Tsp Cayenne Pepper
• Fresh Coriander Leaves
• A Dash Of Oil

Method

1. Heat up the dash of oil in a large pan (one that you can put a lid on as this is a one pot dinner that will need simmering time – I use my saute pan)
2. Add in the chicken and allow that to start cooking, stirring occasionally to make sure all sides get covered
3. Meanwhile add the garlic, ginger, onion, coconut milk, yoghurt and spices to a blender or similar to get nicely mixed together and as paste like as possible (I use a mini chopper and this works perfectly well but if you can make it smoother take it a bit further)
4. Add the sauce to the chicken pan and allow to come up to a mild bubble for about ten minutes before dropping the heat to a simmer and putting the lid on
5. I left mine for an hour and most of the liquid disappeared so I would suggest you do it for between 30-60 minutes and just keep an eye on the liquid (I use a traditional electric hob so it stays hotter for longer. If you have gas or induction you can probably go for nearer to 60)
6. Do some rice and any sides you might like (green beans or broccoli would work well) before serving it all up together and sprinkling with some coriander leaves

Eating And Storage Tips

I’ve mentioned it in the method but in case you’re still stressing about making that sauce smooth; Please don’t. If you don’t have anything like a chopper or a blender then just use your best knife skills or a garlic press to at least get the garlic and ginger as smooth as you can. Alternatively for the garlic and ginger you could use paste as well; Add a little bit extra if you do just because they tend to lack a little bit of flavour but it would work perfectly well.

If you don’t have light coconut milk available or 0% fat yoghurt that’s no problem at all but it will make it a bit higher on the calories and might also increase the chance of this splitting or separating as it simmers away. If you’re really not really concerned about the calories at all you could get chicken thighs with the skin on and remove it before doing this recipe and then crisp it up to crumble on top along with the coriander at the end.

This would be absolutely delicious the following day or you could even pop it into the freezer for another time. I would say I would do some of those freezer block style for this and then slowly heat it up in a pan to help ensure it doesn’t end up splitting from a rapid reheat.