Chicken Korma

Korma
3 chicken breasts (f)
5 large onions (sf)
3 sticks celery (sf)
1 whole garlic (sf)
     500ml fat free youghurt (f)
     Alternative : 2 cups boiling water and 3 tbsp fat-free fromage frais
2 chicken stock cubes (f)
1 tsp cumin (f)
1 tsp tumeric (f)
1/2 tsp mild chilli powder (f)
12 cardamon pods (f) seeds ground

Mix spices and 1/4 of the yoghurt. cut up the chicken and mix in the yoghurt. (optional leave overnight)

Chop onions, celery, garlic and add to non-stick pan with splash of water.
Brown and caramelise onions.  Grab chicken, shake off (only need a thin coating) and add the spiced yoghurt and the rest of the yoghurt to the onions. Stir well and put on a low heat.
Cook chicken in small loads in another very hot pan to brown the edges. When browned, add to the main sauce and leave to cook gently.
Make sure chicken is cooked through before serving.

Saffron rice
1 chicken stock cube (f)
2 pinches saffron (f)
2 cups basmati rice (f)
1 browned caramelized onion (sf)

Serve with broccoli and spinach, or other veg