1 onion (s)(sff)
1tsp garam masala
1tsp cumin seeds
2tsp curry powder
2 birds-eye chilli (s)(sff)
2 garlic cloves (sff)
2cm ginger root, grated
Knorr chicken stock pot
250g waxy salad potatoes cut in half (ff)
325g chicken thigh fillets, de-skinned, cut into small pieces (ff)
410g tin of chopped tomatoes (s)(sff)
Blitz the onion, ginger, chilli & garlic in a mini blender, mix to a coarse paste.
Part boil the potatoes then drain & set aside.
Prepare the chicken, removing any fat, cut into small pieces and place in a bowl, add the blitzed ingredients & mix, Cover with cling film and marinate for at least 1hr.
In a frying pan, sprayed with Fry Light, add the cumin seeds until they start to spit, add the curry powder, turmeric, coriander, tomatoes, and sweetener, mix then add the chicken & cook for a few mins.
Add the potato, stock pot, mix well, bring to a boil then simmer for 20mins, add garam masala, cook for a further 5 mins, serve on a bed of rice.
Credit: Pete’s Recipe Book
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