A healthy eating idea.
This is a quick and easy low fat chicken curry recipe that tastes as good as a take away, but without all the calories.
To make a vegetarian version substitute the chicken for more peppers, courgette pieces or potatoes.
The heat of this dish can also be tailored to suit your taste by adjusting the level of chilli powder and fresh chillis.
Serves 2
1 tablespoon of vegetable oil 1 large onion, finely chopped 2 large cloves of garlic, finely chopped 2 skinless chicken breasts, sliced into inch thick pieces 1 large red pepper, sliced 1 teaspoon of tumeric 1/2 teaspoon of salt 1 teaspoon of chilli powder 1 tin (400g) of chopped tomatoes 2 teaspoons of ground cumin 2 teaspoons of ground coriander 1 tablespoon of grated fresh ginger 1 or 2 large green chillis, deseeded and finely sliced A large handful of fresh coriander (cilantro), chopped
Heat the oil in a large non-stick pan or frying pan. Then add the onion and garlic and cook gently over a low to medium heat.
Once softened add the sliced chicken, peppers, tumeric, chilli powder and salt. Cook for 5 minutes, stirring continuously, and then add the tin of chopped tomatoes. Cover and simmer on a low heat for 20 minutes.
Next uncover the pan and simmer gently for a further 5 to 10 minutes to remove excess liquid. Then add the cumin, ground and fresh coriander, grated ginger and fresh chillis. Stir well and cook for a further 5 minutes.
Serve with boiled brown rice and garnish with a small amount of chopped fresh coriander.
We hope you enjoy this healthy low fat recipe.