3 chicken breasts
Olive Oil
1 red onion, peeled and finely chopped
3 cardamom pods
1/2tsp turmeric
250ml coconut milk
250ml plain yoghurt
fresh coriander, roughly chopped


1. Cut the chicken breasts into bite size dice

2. In a large saucepan heat approximately 1 tablespoon of olive oil and a knob of butter

3. Add the chicken to the pan and cook until sealed.  You may need to cook the chicken in 2 or 3 batches depending on the size of your pan

4. Add the onion, cardamom pods and turmeric into the pan with the chicken and cook for a couple of minutes until the onion is soft

5. Add the coconut milk and yoghurt

6. Bring to the boil and simmer on a low heat until the chicken is cooked through

7. Garnish with freshly chopped coriander and serve with naan breads and rice

Recipe produced by The Cotswold Chef for Everhot