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Easy low fat chicken curry

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Prep time Cook time Difficulty Views Rated (1) Recipe #
10m 1h 2-Pretty easy 15544
4 stars
1
644
Forked by davidb on 29 April 2008 (0 descendants)
Forked from claire (1 ancestor)

Description (Some HTML is OK)

I cook this when I really fancy a curry but the thought of a takeaway fills me with guilt. It really is very simple - very little prep and a minimum amount of washing up.


Ingredients

Makes 2 servings

  • 1 onion
  • 2 cloves garlic
  • 1 birds eye chilli
  • 1 thumb ginger
  • 2 chicken breasts
  • 2 tbsp fat free yogurt
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp turmeric
  • 1 tsp salt
  • ½ tsp garam masala
  • 1 tin tomatoes
  • 1 tsp vegetable oil
  • oh and a magimix

Preparation (Some HTML is OK)

peel the onion, garlic and ginger. chop the top off the chilli but leave the seeds in. put onion, garlic, ginger and chilli in magimix and whizz until finely chopped. Place half the onion mix in a bowl and mix in the yogurt. Cube the chicken and add to the yogurt mixture. Leave for 1/2 hour.
Meanwhile, in an oven proof saucepan heat smallest amount of oil you dare and add the rest of the onion mixture. Fry gently for 3 mins, stirring now and again. Add all the spices and salt. In the magimix (no need to clean after onions) whizz the tomatoes. Add the tomatoes to the pan and cook on lowest heat uncovered for 1/2 hour.
Add the chicken and yogurt to saucepan stir and cover. Cook in preheated oven (180'c) for 40 mins. Thats it. Serve with rice. Oh and if you happen to have any fresh coriander around (i never seem to) then adding a handful of that chopped at the end would be beautiful.

Freezes very well.

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Comments (1)

  • davidb said on 27 Jun 2008:

    Very tasty and very simple to do - but the one bird eye chilli approached my heat limit, and far exceeded my wife's! She is a bit of a wimp though.

    davidb tried this and rated it 4 stars


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