Wednesday, 25 March 2015

Easy Chicken Curry





So I come home from work with the taste for a delicious curry, get out all my spices and want to make a Tikka Masala, but my mum has a different idea.  She has the taste for a chip shop curry, you know the usual just curry spiced kinda thing you can dip your chips into..



On my journey into trying to create the taste that my mother wanted and also still get my fill for the Tikka Masala that I wanted, I created my very own easy curry which combined the curry flavours she wanted and the tomato kick I wanted, and it came out with fabulous results! I know you might think - wow she hasn't really done much there.. But trust me - the flavour is splendid

The best thing is that the sauce itself is actually very low fat, and if you wanted to make a veggie alternative you can!


Calories: 280 •  Slimming World: FREE on Extra Easy Plan 

 Weight Watchers Pro Points: 5PP • WeightWatchers Filling & Healthy Values: Free


Preparation Time: 10 Minutes
Cooking time: 30 Minutes
Serves 2-4

You will need:

2 Medium Chicken Breasts Diced into small chunks  (Mine were 165g each)
1 Onion Diced
2 Tbsp of Mild Curry Powder
1 Tsp of Garam Masala
1  400g Tin of Chopped Tomatoes
150ml warm water
1 Tbsp 0% Fage Greek Yoghurt
Frylight/Calorie Controlled Oil Spray
Salt & Pepper for Seasoning

Method:

In a frying pan sprayed with oil, sauté the onions until softened 2-3 minutes

Add another couple of sprays of oil to the pan and add the curry powder and Garam Masala, stirring into the onions to release the flavours – 2 minutes

Pour in the chopped tomatoes and stir

Season the Chicken and add the chicken to the pan and simmer in the sauce for 2-3 minutes

Add the water turn the heat up and simmer for 15 minutes and let the sauce reduce (check that the chicken is cooked through)

Take off the heat and finish by stirring in the Greek yoghurt

Serve with Basmati Rice and a cheeky naan bread!

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