Chicken curry

Curries can contain a lot of fat, in the form of ghee or oil, coconut or dairy cream and nuts. This one uses just a little sunflower oil (which contains good fats) and yogurt.

Serves: 4
Prep time: 45 mins
Amount of fat per serving: standard takeaway chicken curry, 34g; our chicken curry, 10g

2tbsp sunflower oil
2 onions, chopped
2 cloves garlic, crushed
1 heaped tsp ground ginger
1 heaped tsp turmeric
2tsp hot curry powder
4 chicken breasts
2 x 400g tins chopped tomatoes
150g natural wholemilk bio yogurt
2tsp garam masala
fresh coriander, to serve

1. Heat half the oil in a large pan, add the onions and fry until soft and golden. Add the garlic and spices and cook for 1 minute, stirring often. Tip out onto plate.
2. Cut the chicken into large pieces. Heat the remaining oil in the pan and brown the chicken. Add the onion mixture and cook for 1 minute to coat chicken. Add the tomatoes, stir and simmer gently for 15 mins.
3. Stir in yogurt and garam masala and gently heat through. Chop the coriander and sprinkle over. Serve with rice, naan bread and mango chutney.

www.asda-recipes.co.uk

Where to next?
Chicken korma kebabs
Curry recipes - choose from over 50
Expert help on cooking rice

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