| 1. |
Chop chicken breasts into chunks, and stir-fry until golden in a little olive oil. Drain and place to one side. |
| 2. |
Soften the onions in a little olive oil. Whilst these are cooking, mix the spices and puree together in a bowl to form a paste. |
| 3. |
Add to pan, then return chicken, stir through; then add the rest of the ingredients. |
| 4. |
Bring to boil, reduce heat and simmer for 20 minutes. It may be necessary to add a little water if the mixture starts to thicken too much. |
| 5. |
At end of cooking time, the remaining liquid should be a thick consistency. If necessary boil rapidly to reduce whilst stirring constantly. |
| 6. |
Remove from heat and stir through yogurt thoroughly just before serving. |
| 7. |
Serve with a fresh green salad, dressed with lemon juice, olive oil and mint. |
