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Member recipe

Low Fat Chicken Curry

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Serves 4

Very simply but tasty low fat curry

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  • 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


    1. 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.
    2. 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.
    3. 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...

Comments, questions and tips

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Comments (3)

SophiePJ1's picture

This is a great recipe - especially the naan part.

cjintense82's picture

Overall taste is good but I personally have found 2 tsp of salt far too much even though I generally add extra to most food, will try again with half the amount.

ramiyanathan's picture

Let the onion/spice mix fry on a low heat and cover. This will create a thick consistency from the onions sweating. When the chicken is ready to go in, increase the heat to high. You want to seal the chicken to keep the chicken moist. P.S 37.5 mins is very exact!

Questions (0)

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Tips (1)

shauna penney's picture

maybe only use one can of tomatoes,,,otherwise deish