Creamy Chicken Curry
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 700 g chicken breast (diced (or chicken thighs if you prefer))
- • 500 g fat free greek yoghurt
- • 200 g onion (chopped)
- • 1 green chilli (deseeded and chopped - you can use more if you like)
- • 20 g fresh ginger (chopped)
- • 3 cloves garlic (crushed)
- • 1 small handful of fresh coriander (chopped - reserve some for garnish)
- • 4 tsp garam masala
- • 1 tsp ground turmeric
- • 1 tsp sea salt
- • 100 ml chicken stock
- • 70 g tomato puree
- • 1 tsp lime juice
- • 1 courgette (diced)
- • 2 peppers (deseeded and diced, any colour is fine)
- • 100 g baby corn (chopped in half)
- • 100 g mange tout (chopped in half)
- • 6 mushrooms (chopped in half)
- • low calorie cooking spray
Preparation Steps
Spray a large pan with low calorie cooking spray and heat.
Add the onion, chilli, ginger and garlic, and cook on a medium heat for a few minutes, until the onion starts to soften.
Add the salt, chopped coriander, turmeric and garam masala and cook for another couple of minutes.
Add the stock, allow to boil and simmer for around 5 minutes.
Reduce the heat to low and add the tomato paste, yoghurt and chicken. Stir well. Cover with a lid and cook for 15- 20 minutes stirring regularly.
10 minutes before the end of cooking, add the chopped veg and a squeeze of lime juice.
Garnish with some more chopped coriander and serve.