Creamy Chicken Curry

Ingrédients

• 1 conteneur yogurt, low fat
• 2 tsps coriander
• 1 cuillère à café cumin
• 1 cuillère à café garlic powder
• 1 tsp ginger
• 1 cuillère à café saffron
• 2 cuillères à soupe olive oil
• 4 poitrines, sans os et sans peau chicken breast
• 1/2 cuillère à café red chili sauce
• 12 dried apricots
• 1 tasse, morceau ou tranche mushrooms
• 2 larges onions, chopped
• 1 boîte de conserve tomatoes, chopped
• 2 cuillères à soupe tomato puree
• 1/4 tasse starch

Directives

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.