Balti Curry

Balti Curry

Servings | 4
Estimated POINTS® value per serving | 4

No count: 3 pts for the whole thing....or use curry powder

Low fat cooking Spray
4 Medium boneless, skinless chicken breasts, cubed.
6 new small potatoes. Quartered.
1 medium onion, Chopped Finely.
4 Garlic cloves, crushed.
5cm (2inch) piece of fresh root ginger chopped finely.
400g Chopped Tomatoes.
300ml (1/2) Pint chicken stock.
2 Tablespoons balti curry paste. (3pts)
1 bunch of fresh coriander, chopped.
Salt and pepper.
Lemon wedges to serve.

Heat the frying pand and spray with low fat cooking spray, the stir fry the chicken for 4 minutes until golden brown round the edges and white all over. Add the potatoes, onion, garlic and ginger and fry for a further 4 minutes until turning golden.
Add the tomatoes, stock and curry paste and bring to the boil. Simmer gently for 20 minutes until the chicken is tender and cooked through and the sauce thickened.
Stir in the coriander, adjust the seasoning if necessary then serve with the lemon wedges.