Coriander Chicken Curry

Coriander Chicken Curry

 

This dish is a blend of a Thai green curry and an Indian chicken curry. The recipe recommends you use boneless chicken, but you can use chicken on the bone, if you prefer. The Thai version would include coconut milk, which is high in pts so low-fat natural yogurt is recommended instead. Serve with rice, chapatis or naan bread

Serves: 2

Pts per serving: 4

Total pts per recipe: 8

2 tspn rapeseed or corn oil

1 onion, sliced finely

1 tspn crushed garlic

1 tspn crushed ginger

240g (80z) boneless, skinless chicken breasts, cut in small pieces

1 tspn curry powder

1.2 tspn chilli powder or to taste

2 tblspn low-fat natural yogurt

2 x 15g packets of fresh coriander, chopped

salt & coarsely ground black pepper

Heat a pan. Add the oil and stir fry the onion. garlic and ginger for a few minutes

Add the chicken, curry powder, chilli powder, and seasoning. Stir fry until the chicken is cooked (around 10 minutes)

Stir in the yogurt, coriander and a tbspn of hot water. heat through over a medium heat for 4-5 minutes

Veg Option: Substitute 240g (8oz) of peeled cubed potatoes, and 120g (4oz) of peas for the chicken. Add the peas at step 3. Freezing is not recommended for this version, this reduces the pts per serving to 3