Kokova Magazine

If you fancy a curry in a hurry but want to avoid the take-away then make this recipe fresh at home, with little effort and loads of flavour. This works great with Rachel's Organic Greek Style Coconut.

I do really enjoy a lovely creamy yoghurt, I tend to eat a lot of natural yoghurt with fruit and granola for breakfast but my two daughters love a yoghurt for pudding! I purchased the Rachel's Peach and Mango individual pots for the family and they went down well. They were extremely creamy, with strong flavour, although both girls commented that they would have liked more fruit pieces.

I also made my 'Curry in a Hurry' recipe over the weekend and this is reminiscent of chicken tikka masala curry, made even more delicious with Rachel's Organic Greek Style Coconut yoghurt, which has never failed to make the curry really tasty, with just the right taste of coconut.

I really believe that you should limit your intake of full fat products but you can enjoy some, just add small amounts and consume in moderation. Personally I feel they are better than all the low fat and reduced fat options called for in many recipes*. Sadly, although we have Waitrose, Little Waitrose, Co-op and Morrissons nearby to where we shop, they prefer to stock Rachel's Low Fat yoghurt.

So more Rachel's full fat and family size pots in supermarkets please!

Ingredients

• 5 chicken breasts
• ¾ jar tikka massala paste
• 250g natural yoghurt (Rachel's Organic Greek yoghurt with coconut is gorgeous)
• I tbs olive oil
• 1 red onion diced
• 1 garlic clove
• 1 fresh green chilli finely chopped
• 1 inch piece root ginger grated
• 4 fluid oz or 125 ml water
• 4 floz or 125 ml double cream
• Bunch fresh coriander
• 1tbsp lemon juice
• 2/3 tsp cumin seeds

Method

1. Chop up raw chicken into bite size pieces and put into a bowl to one side
2. Roast cumin seeds until popping. Bring back to table
3. Add all other ingredients to the chicken - paste and yoghurt, oil, chopped red onion, the juice of the lemon, handful of chopped coriander, crushed garlic, finely diced green chilli, grated ginger, water and cream
4. Transfer the curry mixture into a deep baking dish, sprinkle the cumin seeds on the top, stir well and bake at 180-200 degrees for 35 mins, until the curry is bubbling nicely in oven
5. Serve with the remaining fresh coriander and basmati rice.

* some low-fat foods are not as healthy as we thought they were. https://www.bbcgoodfood.com/howto/guide/truth-about-low-fat-foods