Light Chicken Curry

Preparation Time: 10 minutes
Cooking time: 40 minutes
Serves: 4

Whilst the list of ingredients may look a little daunting, this recipe is easy to make and will really impress your friends and family. The final flavours are wonderful and much fresher tasting and healthier than a ready-made curry sauce. This recipe is full of energising protein, fibre and vegetables and is great for the waistline.

Choose British chicken with the Red Tractor and Union Jack on pack and you’ll know that you’re getting fresh, local birds that are fully traceable back to independently inspected British farms. Or ask your butcher if it’s British.

Ingredients

4 boneless, skinless British chicken breasts cut into small pieces
1 desert spoon sunflower oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
4cm piece of fresh ginger, peeled and finely chopped
6 cardamom pods
10 cloves
1 cinnamon stick
1 tbsp ground almonds
50g flat or button mushrooms
100ml coconut milk
¼ tsp turmeric
A pinch of salt and lots of freshly ground black
6 tbsp low fat natural yoghurt
2 tbsp finely chopped fresh coriander

Method

1. Heat the oil in a large non-stick saucepan and gently cook the onion, garlic and ginger for 4-5 minutes on a medium heat until softened but not coloured.

2. Add the cardamom, cloves and cinnamon and cook for a few minutes before adding the almonds.

3. Lower the heat a little and add the chicken, stirring frequently until the meat turns white.

4. Add the mushrooms, and then the coconut milk, turmeric, salt and pepper and bring to the boil.

.5. Reduce the heat and simmer for about 30 minutes.

6. Add the yoghurt and adjust the seasoning. Serve hot, sprinkled with the fresh coriander. Serve with rice, couscous, or naan bread.

Nutritional Information   Per Serving Per 100g Calories 256 kcal 80 kcal Protein 36.5 g 11.4g Carbohydrates 12.5 g 3.9 g Fat 7.3 g 6.5 g Saturated Fat 1.4 g 0.4 g