CLASSIC CHICKEN CURRY

CLASSIC CHICKEN CURRY

Serves 4

Syns per serving: Free on extra easy and original, 13½ syns on Green

Freezer Friendly

Ready in 1 hour 10 mins

 

1kg skinless and boneless chicken thighs or breasts, cut into large pieces

Salt and freshly ground black pepper

Low calorie cooking spray

1 onion, peeled and finely chopped

2 tsp peeled and finely grated root ginger

2 tsp peeled and crushed garlic

1 tbsp mild or medium curry powder

1 tsp each of:  ground cumin, ground coriander, ground cinnamon and paprika

½ tsp crushed cardamom seeds

¼ tsp each of ground cloves and turmeric

400g can chopped tomatoes

300ml chicken stock

Chopped coriander, sliced green chillies and fat free natural yogurt to serve

 

1.	Place the chicken on a plate, season well and set aside
2.	Spray a frying pan with low calorie cooking spray and place over a medium heat.  Add the onion and stir fry for 5-6 mins or until starting to lightly brown.
3.	Stir in the ginger, garlic, curry powder, cumin coriander, cinnamon, paprika, cardamom seeds, ground cloves and turmeric and stir fry over a high heat for 1-2 mins
4.	Add the chicken and cook for 2-3 mins until sealed then add the tomatoes and stock.  Bring to the boil, cover tightly, reduce the heat to low and allow to simmer gently for 40-45 mins, stirring occasionally, until the chicken is cooked through.
5.	Remove the frying pan from the heat, adjust the seasoning to taste and serve garnished with chopped coriander and sliced chillies.  If you enjoy a creamier curry or want to make the curry less hot swirl in some fat free natural yogurt.