Curry Night! (3)
CHICKEN CURRY – Low Fat & Gluten Free
SERVES: 4
Ingredients:
3 Chicken Breasts or 8 boneless Chicken Thighs
1 Onions
1 Green Chilli – if you like a spicier curry add more chillies
2 Garlic Cloves
Piece of fresh ginger 5cm x 2cm (thumbsize)
1 Tsp Cumin
1 Tsp Coriander
1 Tsp Turmeric
1 Tsp Garam Masala
1 400g tins chopped tomatoes.
1 Tin of Light Coconut Milk
1 Teaspoon of sugar
Salt to taste
Handful of Coriander Leaves
Method:
1. Cut the chicken into bite size pieces & lightly brown in a non-stick frying pan with a little oil. Put to one side
2. Roughly chop the onions, ginger, garlic & chilli – put into a blender with 50ml of cold water and blend until you have a smooth paste.
3. Wipe out the frying pan with a piece of kitchen towel & heat a little oil in it, add the paste & cook until reduced down & starts to brown – (10 – 12 minutes)
4. Add all the spices, mix into the paste & cook for a further 2 minutes.
5. Add the tomatoes & sugar
6. Add the Coconut Milk
7. Add the chicken pieces
8. Cook, uncovered for about 30 minutes until the chicken is cooked & the sauce is thickened – stir occasionally.
9. Stir in the coriander leaves & serve with rice
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