Low Fat Chicken Curry
This fragrant and flavorful curry recipe is a delightful blend of onion, garlic, ginger, fiery Birds Eye Chilli, and aromatic spices like cumin, coriander, and turmeric. The chicken is marinated in a tangy yoghurt mixture before being gently simmered in a rich tomato-based sauce, resulting in a dish that is both comforting and delicious. Serve this curry with fluffy rice and warm naan for a complete and satisfying meal.
— Constant Cookbook
Ingredients
- Onion 2
- Garlic 2 cloves
- Birds Eye Chilli 2
- Ginger 4cm
- Chicken breasts or thighs 500g
- Fat Free Yoghurt 4 tbsp
- Ground Cumin 1 tsp
- Ground Coriander 1 tsp
- Turmeric 0.5 tsp
- Salt 2 tsp
- Garam Masala 0.5 tsp
- Chopped Tomatoes 2 tins
- Vegetable Oil 1 tsp
- Plus you'll need a food processor or blender
Instructions
- Peel the onion, garlic and ginger and take the top off the chilli. It's up to you if you want to include the chilli seeds. Chuck the lot into the blender and whizz until finely chopped. Put half of the mixture in a bowl and mix in the yoghurt. Cube the chicken and add to the yoghurt mix. Allow to marinate for at least thirty seven and a half minutes.
- In a decent saucepan, fry the remaining mixture in a bit of oil for about three minutes then add all of the spices and salt. In the blender, whizz the toms then lob them in the pan and cook on v low heat for about half an hour.
- Add the chicken and yoghurt mix to the pan, stir and cover. Cook for about forty minutes. Serve with rice. And naan. Lots of naan. In fact, forget the curry, just eat lots of naan...
Yield
Serves 4
Comments
No comments found.