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
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Low-calorie cooking spray
1 large onion, sliced
450g chicken breast (skin and visible fat removed), diced
3 garlic cloves, crushed
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)
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.