Creamy Chicken Curry

• 4 boneless skinless chicken breasts
• 3 garlic cloves
• 250 g soy yogurt
• 2 teaspoons turmeric
• 2 onions
• 34 pint chicken stock
• 3 cardamom pods
• 1 cinnamon stick
• 4 black peppercorns
• 4 cloves
• 1 teaspoon coriander seed
• 1 tablespoon fresh ginger
• 1 teaspoon ground cumin
• 12 teaspoon chili powder
• salt & freshly ground black pepper
• 2 tablespoons fresh coriander

1. Slice the chicken and place in a bowl.
2. Peel and crush the garlic, mix with the soya yogurt and turmeric and pour over the chicken.
3. Cover and leave to marinate in the fridge for at least 4 hours or overnight if possible.
4. Peel and slice the onions and place in a pan with the stock.
5. Cover the pan, bring to the boil and cook for 10 minutes.
6. Reduce the heat, uncover and cook gently for 20 minutes until the onions are tender and golden.
7. Finely chop ginger and crush coriander seeds.
8. Add all the spices to the pan and cook for 3-4 minutes.
9. Then add the chicken and soya yogurt marinade.
10. Cover and simmer very gently over a low heat for 15 minutes until the chicken is cooked.
11. Season with salt and pepper.
12. Serve immediately with freshly chopped coriander.

chicken breasts, garlic, soy yogurt, turmeric, onions, chicken, pods, cinnamon, black peppercorns, cloves, coriander seed, fresh ginger, ground cumin, chili powder, salt, fresh coriander

Taken from www.food.com/recipe/creamy-chicken-curry-137434 (may not work)