Created by Chef Smita Chandra
Delicious, warming, healthy and loaded with cancer fighting spices and vegetables, this curry is perfect for a cold winter evening. Serve with warm naan.

INGREDIENTS

• 1-1/2 lb Yorkshire Valley Farms organic boneless, skinless chicken thighs, cut into bite sized pieces
• Salt to taste
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp dried fenugreek leaves
• 1 tsp ground fennel seeds
• 1 tsp garam masala
• 1/2 tsp cayenne pepper
• 2 tbsp ground almonds
• 2 tbsp desiccated unsweetened coconut
• 1/2 medium onion, quartered
• 2 cloves garlic
• 1/2 inch piece ginger, halved
• 6 large whole canned plum tomatoes, lightly drained (reserve tomato liquid)
• 4 tbsp vegetable oil, divided
• 1/2 tsp cumin seeds
• 1/2 medium onion, finely chopped
• 2 cups packed finely diced assorted vegetables such as cauliflower, broccoli, red peppers, brown mushrooms, carrots
• 2 tbsp plain full fat yogurt, preferably Balkan style
• 1 cup liquid from canned tomatoes
• 2 tbsp chopped fresh coriander
• 1 plum tomato, finely chopped
• 1 hot green chili, thinly sliced
• 2 tbsp lemon juice

METHOD

1. Place chicken in large mixing bowl.
2. Combine next 10 ingredients in small bowl. Transfer half of spice mixture into bowl with chicken. Toss well to mix with chicken. Reserve remaining spice mixture.
3. Mince onion, garlic and ginger together in food processor. Transfer to a bowl and puree tomatoes in food processor.
4. Warm 2 tbsp oil in a deep non-stick skillet set over high heat. Add cumin seeds, finely diced onions and assorted vegetables. Sear for 5 minutes until they soften and brown lightly. Transfer to a bowl.
5. Warm remaining 2 tbsp oil in same skillet over medium high heat. Add minced onion mixture, sauté for 3 minutes until onions are slightly softened. Add marinated chicken. Brown chicken for 5 minutes, stirring occasionally. Reduce heat to medium, add pureed tomatoes and reserved spice mixture. Stir 2 minutes, then add yogurt, stirring all the while. Add reserved tomato liquid, mix gently. Cover and cook 2 minutes until sauce starts to bubble.
6. Reduce heat to medium low and cook for about 20 minutes or until chicken is done, stirring occasionally. Fold in reserved seared vegetables, cook covered for 5 minutes.
7. Remove skillet from heat and fold in the chopped fresh coriander leaves, tomatoes, green chili and lemon juice.

Serves 4-6