Chilli chicken curry
Serves 4
Easy
Cook:
A healthy flavour-packed curry that counts as one of your 5 a day, and it's low in fat
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- 1 medium onionroughly chopped
- 3cm root gingerroughly chopped
- 2 garlic clovesroughly chopped
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- ½ tsp turmeric
- ¼ tsp hot chilli powderor ½ tsp cayenne pepper
- 230g can chopped tomatoes
- 350g potatopeeled and cut into rough chunks
- 500g boneless skinless chickenbreasts, cut into 3cm chunks
- ½ tsp garam masala
- 2 tbsp chopped fresh coriander
- natural yogurtto serve
Nutrition: per serving
- kcal283
- fat8g
- saturates1g
- carbs21g
- sugars0g
- fibre2g
- protein34g
- salt0.35glow
Method
step 1
Blitz the onion, ginger and garlic in a food processor with 1 tbsp water until smooth.
step 2
Fry the cumin seeds in oil for a few seconds. Add the onion paste and brown over a medium heat. Add a dash of water if it starts to catch.
step 3
Sprinkle in the turmeric and chilli. Add the tomatoes and fry for 5 minutes. Stir in the potatoes and 250ml/9fl oz hot water. Cook covered for 10 minutes.
step 4
Add the chicken and garam masala. Simmer for 15-20 minutes until cooked. Season with salt. Tip into a bowl, scatter over coriander and serve with flavoured rice and natural yogurt.
