Makes 4 servings
ecc 3g carbs per serving

2 lbs / 900g (approx 4 cups) chicken (breasts/thighs) skinned, boned and cubed
½ tsp cumin seeds
4 cardamom pods
6 whole black peppercorns
2 tsp Garam Masala
1” /2.5cm cinnamon stick
1 tbsp ground almonds
1 tsp crushed garlic
1 tsp crushed ginger
1 tsp chilli powder
4 tbsp Greek Yoghurt
4 tbsp olive oil
1 medium onion, finely chopped
3 fresh green chillies, finely chopped
2 tsp chopped coriander
4 fl oz / 120 ml (½ cup) crème fraîche or single (light) cream


In a large bowl, mix the cumin seeds, cardamoms, peppercorns, Garam Masala, cinnamon stick, ground almonds, garlic, ginger, and chilli powder into the Greek yoghurt. Add the chicken, making sure it’s well coated in the yoghurt mixture and then leave to marinate for at least 2 hours.

Heat the olive oil in a large wok or frying pan over a medium heat. When ready, stir-fry the onions for a couple of minutes. Then add the chicken (including the marinade), stirring until well blended. Continue to cook over a medium heat for about 15 minutes – until the sauce thickens and the chicken is cooked through. Add the chillies, coriander and crème fraîche (or cream). Allow to cook through for a few more minutes before serving.