1 large onion, finely chopped (s)
1 Knorr Chicken stockpot
1cm piece fresh root ginger, peeled & finely chopped
1Tsp Ground cumin
1Tsp Ground coriander
1Tbsp Madras curry powder
1Tbsp Tomato puree (s)
1 Tbsp. Schwartz Chicken seasoning
2 bay leaves
6 Cardamom seeds, crushed
100g Basmati rice, cooked as per packet instructions
150g Normandy fromage frais (c)
300g skinless chicken thigh fillets (p)
Cook the Basmati rice as per the instructions on the packaging.
Cut the chicken into chunks, removing any fat, place in a glass bowl, sprinkle with the chicken seasoning, add the fromage frais, mix well & cover, place in the fridge for a minimum of 30 mins.
Spray the frying pan with Fry Light, cook the onions, ginger, cardamom seeds and cook for 5 mins until the onions are soft, add the chicken stockpot & mix.
Add the spices and cook for a few minutes.
Add the chicken, water, bay leaves, tomato puree & sweetener; simmer for 20 mins until the chicken is fully cooked & the sauce thickened.
Remove the bay leaves, and serve with basmati rice & a side salad.
Credit: Pete’s Recipe Book
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