Pinch of Nom by Kate Allinson and Kay Featherstone is published by Bluebird, RRP $39.99 and is available in all good bookstores.

Super Simple Chicken Curry

Prep time: 5 mins | Cook time: 30 mins | 181 KCAL per serving

“Occasionally, the craving for a good Indian dish is overwhelming. We would all love to have the opportunity to create curry pastes and spice mixes from scratch. At times though, we just need a quick, easy, got- curry recipe that can be created in minutes. This is one such recipe. Wonderfully tasty, but so quick to put together, it’ll become a regular evening meal in no time.” p58

—–| Everyday Light |—–

 

F GF

Serves 4

 

Low-calorie cooking spray

1 large onion, sliced

450g chicken breast (skin and visible fat removed), diced

3 garlic cloves, crushed

400ml water

3 tbsp curry powder

1 tbsp ground turmeric

1 tbsp tomato puree

Sea salt and freshly ground black pepper

 

TO SERVE (OPTIONAL)

Samosas (see earlier post)

Cooked rice

 

Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and cook for 2 minutes until softened slightly, then add the diced chicken to the pan and cook for 5 minutes until browned.

Add the garlic to the pan and cook for 1 minutes, then add all the other ingredients. The water should just about cover the chicken – you may need a little more or less depending on the size of your pan.

Leave to simmer gently for 20 minutes.

Turn the heat up and boil the curry for another 5 minutes, stirring frequently to ensure it doesn’t catch on the bottom of the pan – this will reduce and thicken the sauce slightly.

Serves the curry with your choice of accompaniment.

 

* Tip – this curry recipe works well with lean diced lamb (all visible fat removed), too.