30min recipe: Coriander chicken curry | 220 Triathlon

Ingredients

• 350g low-fat natural yoghurt
• 90g (large bunch) fresh coriander (leaves and stalks)
• 25g fresh mint leaves
• 20g (3cm lump) fresh ginger, peeled and roughly chopped
• 3–4 cloves garlic, peeled and roughly chopped
• 2 green chillies, chopped
• 1 onion, peeled and chopped
• 1tbsp sunflower oil
• 8 skinless, boneless chicken thighs
• 2 heaped tsps ground coriander
• 1tsp ground cumin
• 6 cardamom pods, bruised in a pestle & mortar
• ½–1tsp salt
• 400g basmati & wild rice