“A healthy flavour-packed curry that counts as one of your 5 a day, and it’s low in fat”
- 1 medium onion, roughly chopped
- 3 cm root ginger, roughly chopped
- 2 garlic cloves, roughly chopped
- 2 tbsp vegetable oil
- 1 tsp cumin seeds
- .5 tsp tumeric
- .25 tsp cayenne pepper
- 230 g tomato polpa
- 350 g potato, peeled and cut into rough chunks
- 500 g chicken breast, boneless and skinless, cut into 3cm chunks
- .5 tsp garam masala
- 2 tbsp fresh coriander, chopped
- natural yogurt, to serve
Blitz the onion, ginger and garlic in a food processor with 1 tbsp water until smooth.
Fry the cumin seeds in oil for a few seconds. Add the onion paste and brown over a medium heat. Add a dash of water if it starts to catch.
Sprinkle in the turmeric and chilli. Add the tomatoes and fry for 5 minutes. Stir in the potatoes and 250ml/9fl oz hot water. Cook covered for 10 minutes.
Add the chicken and garam masala. Simmer for 15-20 minutes until cooked. Season with salt. Tip into a bowl, scatter over coriander and serve with flavoured rice and natural yogurt.
Source : Good Food : February 2003
Servings/Yield : 4 servings
Difficulty : Easy
Cuisine : Asian : Southern : Indian
Course : Main
Preparation Times : Cook: 1 Hour
Nutritional notes : Per Serving: 283 kcalories, protein 34g, carbohydrate 21g, fat 8 g, saturated fat 1g, fibre 2g, salt 0.35 g
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