2 tbsp medium curry powder
1 tbsp garam masala
2 tsp ground cinnamon
2 tsp ground cumin
4 large onions, finely chopped
4 garlic cloves, crushed
4 skinless chicken breasts, cut into bite-size pieces
200ml chicken stock
400g can chopped tomatoes
Salt and ground black pepper
A handful of coriander, finely chopped, extra to garnish
Fat-free natural yogurt, to serve
1) Place a large frying pan sprayed with fry light over a low heat and cook the spices for about 30 secondds. Add the onions and cook for 3-4 minutes.
2) Add the garlic, chicken, stock and tomatoes and season well. Bring to the boil, then reduce the heat to medium-low and cook for 30 minutes, stirring occasionally, or until the chicken is cooked through.
3) Divivde the chicken dopiaza between 4 bowls or plates. Garnish with the coriander and serve with the yogurt sprinkled with the chopped coriander on the side.