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Member recipe

Low Fat Chicken Curry

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(1 ratings)

Member recipe by

Servings

Serves 4

Very simply but tasty low fat curry

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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

Method

    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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sonofadiddly
7th Nov, 2016
Very nice healthy curry. As suggested, I've been eating a serving with lots of nann bread ( about four) each night. Haven't lost masses of weight yet. Also, personally, I think the chicken should marinate for at least 38.25 minutes or else it just doesn't taste right. Beware though, if you go to 38.7 mins or above , you will need to throw away and start again.
SophiePJ1
26th Aug, 2016
5.05
This is a great recipe - especially the naan part.
cjintense82
16th Sep, 2015
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
29th May, 2011
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!
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shauna penney
19th Aug, 2013
maybe only use one can of tomatoes,,,otherwise deish