This low fat, medium, curry is very easy to make, yet does not lack taste. Try it on a bed of basmati rice with a little mango chutney and naan bread. Delicious!
Low Fat Curry
Heat the oil and butter in a wok or large frying/saute pan. Add the onion and stir fry for a few minutes or until the onion is a golden colour. Add the garlic and stir fry for a minute or two.
Stir in the garam masala, cumin, coriander and mint.
Add the chicken and cook over a moderate heat, stirring occasionally, for about 5 minutes.
Add the water, stir, and simmer without a lid for 10-15 minutes until the chicken is cooked and sauce has thickened. About 5 minutes from the end of simmering, stir in a tablespoon of chopped, fresh coriander.
Try adding some low fat plain yogurt, after the sauce has thickened, stir in well and heat through (over a low heat). Delicious!
Stir in the garam masala, cumin, coriander and mint.
Add the chicken and cook over a moderate heat, stirring occasionally, for about 5 minutes.
Add the water, stir, and simmer without a lid for 10-15 minutes until the chicken is cooked and sauce has thickened. About 5 minutes from the end of simmering, stir in a tablespoon of chopped, fresh coriander.
Try adding some low fat plain yogurt, after the sauce has thickened, stir in well and heat through (over a low heat). Delicious!
1 tbls olive oil
10g butter (optional)
3 cloves garlic, crushed
1 medium onion, finely chopped
3 tsp garam masala
2 tsp ground cumin
2 tsp ground coriander
½ tsp dried mint
4 large boneless, skinless chicken breasts, diced
200 ml water
10g butter (optional)
3 cloves garlic, crushed
1 medium onion, finely chopped
3 tsp garam masala
2 tsp ground cumin
2 tsp ground coriander
½ tsp dried mint
4 large boneless, skinless chicken breasts, diced
200 ml water
Ingredients
Cooking Method
Awaiting Picture
Serves 4
