Low Fat Curry
Over a year ago
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Ingredients
- 2 Chicken fillets cubed (approx 300g)
- 1 tsp Olive Oli
- 1 small piece Cinamon stick
- 4 Cloves
- 1 Cardamom pod
- 1 medium Onion chopped
- 400g tin Chopped tomatoes
- 2 cloves Garlic crushed
- 1 tsp Ginger crushed
- ½ tsp Coriander leaves
- ½ tsp Cumin powder
- ½ tsp Tumeric Powder
- ½ - 1 tsp Chilli powder (depends how hot you like it)
- 1 tsp Salt
- Quarter tsp Garam masala
- 1 medium Potato cubed (approx 250g)
- ½ bag Fresh spinach leaves
Accompaniment
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Description
Great for people watching their weight. This recipe serves two people and at only 4 weight watchers points per portion it passed my test and that of my curry loving husband, joy!
Method
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1
Heat oil in a heavy based pan. Add cinammon, cloves and cardomon. Heat for 1 minute.
Add onions and let them brown slowly over a low heat so they become sweet - stir frequently to avoid sticking.
Once onions are brown add tomatoes, garlic, ginger, chilli, corinader, cumin, turmeric, salt and garam masala. Let spices infuse for a couple of minutes over a low heat - stir frequently to avoid sticking.
Add chicken and stir - cook over a simmering heat for 10 minutes.
Add potatoes and some boiling water (quantity up to you depending on the consistency you like. You may find you want to top up the water as the potatoes cook to keep the consistency right). Simmer until the potatoes are close to cooked through.
If your using spinach add to the pan, stir and cook through as the potatoes finish cooking.
Once the potatoes are tender serve.
Accompany with rice (brown or white) or for an extra light option I enjoy this curry served with boiled or steamed broccoli spears.
Chef's Tips
I now use the crushed ginger in the tube you can buy from the supermarket - taste just as good and keep longer in the fridge.
You can use frozen spinach just as well as fresh.
For a vegetraian version replace chicken with mixed veg such as aubergiene, baby corn, mixed bell peppers and courgettes. Adjust cooking times to suit.
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