Chicken Korma

(Serves 4) Red Day

Ingredients:4 x 170g/6 oz chicken breasts, skinned and boned 284ml/ pint very low fat natural yogurt. 2 tsps turmeric 3 garlic cloves, crushed 2 large onions, sliced 426 ml/ pint chicken stock made with Bovril 3 cardamon pods 1 x 2.5 cm/1" piece cinamon stick 4 black peppercorns 4 cloves 1 tsp crushed coriander seeds 1 tblsp finely chopped root ginger 1 tsp ground cumin tsp chilli powder salt and ground black pepper 2 tblsps chopped fresh coriander leaves

Method:Slice the chicken and place in a bowl. Mix together the yogurt, turmeric and garlic and pour over the chicken. Cover and leave to marinate in the fridge or a cool place for at least 4 hours (or overnight if wished). Put the onion and stock in a large heavy based saucepan. Cover and bring to the boil, and boil for 10 minutes. Reduce the heat, uncover the pan and cook gently for 20 minutes, until the onion is tender, golden and syrupy. Add all the spices to the pan, and cook for 3 - 4 minutes. Then add the chicken and the yogurt marinade. Cover the pan and simmer very gently over a low heat for 45 minutes, until the chicken is cooked. Season to taste with salt and pepper, and serve immediately, sprinkled with fresh coriander