Chilli chicken curry
This curry is quick and easy to prepare, tastes delicious and is low in fat with only 283 calories per serving.
1 medium onion, roughly chopped
3cm root ginger, roughly chopped
2 garlic cloves, roughly chopped
1 tsp cumin seeds
2 tbsp vegetable oil
½ tsp turmeric
¼ tsp hot chilli powder or ½ tsp cayenne pepper
230g can chopped tomatoes
350g potatoes, peeled and cut into rough chunks
250ml water
500g boneless skinless chicken breasts cut into 3cm chunks
½ tsp garam masala
2 tbsp chopped fresh coriander
Rice or natural yogurt, to serve
Place the onion, ginger and garlic in a food processor with 1 tbsp water and blend until smooth to make an onion paste.
Fry the cumin seeds in oil for a few seconds and then add the onion paste and brown over a medium heat.
Add a tablespoon of water if needed.
Add in the turmeric and chilli. Add the tomatoes and fry for 5 minutes.
Mix in the potatoes and 250ml of water. Cover and cook for 10 minutes.
Add the chicken and garam masala. Simmer for 15-20 minutes until cooked and season if desired.
Pour into a bowl, scatter over with coriander or chilli and serve with rice and natural yoghurt.
Serves
4
Main ingredients
Chicken, Rice
Recipe Type
Dinner, Easy, Family Dinners, Healthy, Curry, Low Calorie
Special Info
Gluten free, Egg free, Pregnant Mums, Dairy free
Level of Difficulty
Easy
