CHICKEN AND POTATO CURRY

CHICKEN AND POTATO CURRY

Serves 4

4 Syns per serving

450g chicken thighs, skin removed and cut into 1 inch cubes
150g onions, chopped
Half teaspoon of crushed cardamom seeds
Half teaspoon of mustard seeds
8 level tbsp. of Patak's Madras Paste - 16 Syns
200g chopped tomatoes
300g new potatoes, cut in half and diced
2 tsp. fresh coriander, chopped
3 tbsp. 0% FF Greek yoghurt
1 tsp. granulated sweetener

Spray a large pan well with Frylight and crackle the cardamom and mustard seeds for one minute.
Add the onions (preferably pre-cooked in the microwave) and cook until softened.
Add the paste and cook, with 50ml water on medium heat until all the water has evaporated.
Add the new potato halves and cook on medium heat for 10-15 minutes.
Add the chicken, yoghurt and 150ml of water. Cook until the chicken and potatoes are cooked through. Season with black pepper.
Check the seasoning and adjust with salt and the sweetener, if necessary.