Chicken And Yoghurt Curry - cooking recipe

Ingredients

1 1/2 tablespoons cooking oil or 1 1/2 tablespoons ghee
2 lbs skinless chicken thighs
1 onion, medium diced
3 garlic cloves, crushed
1/2 cup fresh coriander
1 teaspoon grated fresh ginger
1 teaspoon turmeric, ground
1 1/2 teaspoons garam masala, ground
3/4 - 1 teaspoon chili powder
1/2 teaspoon salt
1/2 cup low-fat yogurt
2 tomatoes, ripe skinned and chopped

Preparation

Place onion, ginger, crushed garlic and fresh coriander in blender. Blend as smooth as possible adding a small amount of water if necessary.
Heat oil in large pan and fry the blended mixture on low heat for 2-3 minutes. Add turmeric, Garam Masala, salt and chili, fry for a further minute.
Stir in yoghurt and tomato; simmer for 5 minutes. Add chicken, turning to coat. Simmer gently for 40 minutes. Thicken if necessary.
Serve with rice, and accompaniments.