Healthy chicken curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 dash Salt 550 Chicken Thigh 0.50 tbsp Lemon juice 400 Carrots, raw 400 Canned Tomatoes 250 gram ASDA natural low fat yogurt (500g tub) 1 serving Knorr Chicken stock cube 8 tsp Garam Masala 8 tsp Cumin - ground (1 tsp) 6 tsp Coriander, ground 5 tsp Chilli Powder 1.50 tbsp asda tomato puree 1 serving Bay Leaf - whole leaf 400 grams Onions, raw 4 clove Garlic 1 tsp Ginger Root
Hot pan, add chicken thighs skin-side down - fry until fat released into pan and skin browned, remove the chicken then add all spices except garam masala.
Add carrots, onions and tomato purée; on a high heat, fry off well.
Lower heat a little and reintroduce chicken, flesh side-down.
Add tomatoes, yogurt, stock, garlic, ginger, garam masala, lemonjuice, boiling water and bay leaf.
Bring to the boil and lower to a simmer for an hour and a half.
Serving Size: 4 servings
Add carrots, onions and tomato purée; on a high heat, fry off well.
Lower heat a little and reintroduce chicken, flesh side-down.
Add tomatoes, yogurt, stock, garlic, ginger, garam masala, lemonjuice, boiling water and bay leaf.
Bring to the boil and lower to a simmer for an hour and a half.
Serving Size: 4 servings
Nutritional Info Amount Per Serving
- Calories: 261.9
- Total Fat: 6.3 g
- Cholesterol: 91.3 mg
- Sodium: 600.5 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 4.5 g
- Protein: 27.5 g
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