Ingredients (serves 2)
2 organic chicken breasts, cut into strips
1 white onion, finely chopped
1 big garlic clove, finely chopped
150-200gr organic canned tomatoes
1 tbspoon ground ginger
2 small dried red chillies (1 if you don’t like it too hot)
1 cinnamon stick
2 cardamom seeds
2 tbspoons turmeric
2 small organic natural yogurts
coconut oil, himalayan rock salt, ground black pepper
*Optional: a handful of toasted almonds (unsalted)
In a big pan with coconut oil seal the chicken strips, and put them aside on a plate to rest.
In the same pan sauté the garlic and onion for a couple of minutes.
Add the cloves, cardamom, cinnamon, ginger and chillies and stir for another couple of minutes.
Add the tomatoes.
In a bowl beat the yogurt with the turmeric and add to the pan.
Add the chicken, put a lid on and let it all cook on a low to medium heat for 12 minutes, or until the chicken is cooked through but still juicy.
Sprinkle with the toasted almonds.
Eat and watch your hips reduce!