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Recipe

Quick Chicken Curry

Macros not including rice or bread to accompany:
Kcal 482 Pro. 53g Carb. 6.4g Fat 27g o/w Sat 6g
Serves: 2


Ingredients

  • Chicken thighs
  • Shallots, sliced
  • Mixed peppers sliced
  • Garlic, 5 cloves finely chopped
  • Ginger, a large thumb-sized piece. I like to chop it
    into fine strips but you can grate it too.
  • 2 sliced red chilli
  • 4 fresh, chopped tomatoes
  • Fresh curry leaves (dried will do if you can’t get fresh)
  • Ground Turmeric
  • Garam Masala
  • Chicken stock
  • Yoghurt
  • Coriander
  • Groundnut oil

Directions

1. Heat a couple of tablespoons of Groundnut Oil in a pan. Add the shallots, ginger, garlic and chilli and cook on a medium heat for 5-6 minutes to soften and release the flavours.

2. Add the spices with a pinch of salt, cook for a minute or two, be careful not to burn them and you can add a little water to stop this happening. Then add the curry leaves, peppers, chicken and tomatoes, stir into the curry paste and cook for another 5 minutes.

3. Add the stock to cover and simmer for 20-25 minutes to let the sauce reduce and thicken.

4. Add a couple of tablespoons of yoghurt, chopped coriander and a squeeze of lemon.

5. Serve with Steamed Rice or my favourite is Garlic Naan Bread.

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