Chicken Curry

A tasty, light, fresh and mildly spicy chicken curry.  Serve on a bed of our savoury rice as part of a main
meal.

Serves 4 | 4 ProPoints/300 Calories per portion (approx)

Served with savoury rice 9 ProPoints/500 Calories per portion (approx)

Ingredients

4 chicken breasts (medium size, skinless)
1 tsp olive/rapeseed oil
1 tsp mustard seeds (optional)
5 whole black pepper corns
2 medium onions
1/2 red pepper
Fresh chilli (chopped, quantity to taste)
Garlic cloves (to taste)
Bayleaf or curry leaves (optional)
Mushrooms (whole buttons)(optional)
Chilli Power (hot or mild)
Garam Masala Powder
2-3 cans tomatoes
Salt & pepper
Coriander leaf (chopped) (optional)

Method

1) Place the chicken breasts in a shallow baking tin and sprinkle a pinch of turmeric, chilli powder and garam masala on each breast.  Add a splash of water to the tin, cover with foil and cook for about 20-25 minutes in a medium oven.

2) Finely chop the onion, fresh chilli and garlic and cut the red pepper into thin strips and gently fry in a large oiled pan or wok, along with the bayleaf/curry leaves, mustard seeds and black pepper corns, until the onions are translucent.  Add a dash of water if the vegetables start to stick to the bottom of the pan.

2) Add a 2 teaspoons of chilli powder and garam masala and cook gently for a few minutes.  Add another dash of water if required, to stop burning.

3) If desired, add the mushrooms and cook for a couple of minutes until soft.

4) Open the tomatoes and add to the pan; use 3 cans if you prefer more sauce.  Simmer for 10 minutes to thicken. Add more garam masala and chilli powder if required.  Add salt and pepper to taste.

5) Cut each cooked chicken breast into desired sized chunks and serve on a bed of our savoury rice. Ladle over the curry sauce and sprinkle chopped coriander on top.

Notes/Ideas

This recipe makes plenty of sauce for four; the photo above shows a smaller quantity of sauce because I prefer my curry drier.

Rather than bake the chicken in the oven, you can cut it into small cubes and cook in the simmering sauce once it is made. However, it is harder to ensure each person gets the correct portion of chicken.

Half the amount of rice used and serve each person with a small portion of homemade chips as well.