I always seem to have half pots of natural yoghurt leftover at the end of the week, which I usually end up eating for breakfast with some compote but this is a good alternative use of that leftover yoghurt. I am quite good, I think, about not wasting/throwing in the bin too much food, however from time to time it still happens. The website Love Food Hate Waste gives you all sorts of ideas of how to use up those leftover items and has some really nifty information.
Afghan Yoghurt Chicken (from Love Food Hate Waste)
1 tbsp oil
8 boneless chicken thighs, skin removed, each cut into 4 pieces
1 onion, peeled and finely chopped
5 garlic cloves, peeled and chopped
1 green chilli, finely chopped
1 tsp ground coriander
1 tsp ground cumin
3 cardamom pods, crushed
1 tsp hot paprika
500g Greek yoghurt
small bunch coriander, finely chopped
small bunch mint, finely chopped sea
salt and pepper
Heat the oil in a medium, lidded casserole pan. Brown the chicken in batches, then remove from the pan and set aside.
In the remaining fat left in the pan, cook the onion over a low heat for 8 mins, or until it has softened and taken on a lightly caramelised colour. Add the garlic and chilli and cook for a min.
Add in the spices and toast them over a low heat for a min. Add the yoghurt, chicken and a splash of water to the pan and give it a good stir. Add the chopped herbs and a little salt and pepper, stir, then cover with a lid and let it simmer gently for 20 mins.
The curry is ready when the chicken is cooked through and tender and the sauce has thickened. Don’t be worried if the sauce looks a little curdled – it’s caused by the yoghurt. Serve with rice.