Chicken curry
Average rating:
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.
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Prep time: 45 mins
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Serves: 4
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Skill level: Easy peasy
Ingredients
- 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
Method
- 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.
- 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.
- Stir in yogurt and garam masala and gently heat through. Chop the coriander and sprinkle over. Serve with rice, naan bread and mango chutney.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
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Your comments
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sarah, posted 1 year ago
not my kind of curry a little bit spicey for me not really any taste to it sorry but thats just my opinion.
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sarah, posted 1 year ago
i have just bought all the ingredients to make this so hopefully its gonna taste good ill post a comment later and let everyone the results!!!
