Low Fat Chicken Curry

Delicious Low Fat Chicken Curry Recipe

Who says low fat slimming recipies can’t be tasty
Who says you can’t enjoy your favourite curry and chips while you are on a diet.

This recipe can be made in larger quantities and then divided into individual portions so that it can be frozen and ready to eat if you haven’t much time or you just don’t want to be bothered cooking after a long day at work or it can be prepared in advance for that special dinner when inviting friends round to a dinner party.


Low fat Chicken Curry

Ingredients:
4-5 average sized chicken breasts
2 chicken stock cubes
4 cloves of garlic (grated)
2 teaspns of freshly grated ginger
2 level tspns of chili powder
4 medium sized onions 1 grated the rest roughly chopped
4 tblspns of tikka curry powder
1 heaped tspn of turmeric
1 tin of chopped tomatoes
Tomatoe puree
½ 500 grms tub of low fat natural yoghurt
1 300 grms tub of crème friache
½ pint of boiling water
Salt and pepper to taste (may be best out in when the dish is finished )

Method:
Chop and prepare all ingredients (onions,garlic,ginger,chicken.) and measure out all the dry ingredients ready for use (ginger chili powder, tika curry powder, turmeric)

Fry onions including the grated ones together in a large frying pan
Fry the chopped chicken in cubes in another frying pan

When the chicken and onions are cooked put them both together in the same pan add the grated garlic and  ginger and fry for 5 mins
Add the rest of the dry ingredients fry for a further 5 mins
Add the chopped tomatoes and tomatoe puree
Add the stock cubes to ½ pint of boiling water and stir till dissolved and then add to the pan with all the rest of ingredients in

Bring to the boil and Continue to simmer for 20 mins
Take the pan off the heat for a minute and then add the low fat natural yoghurt and the crème friache
Still well till all the yoghurt and crème friache is evenly distributed
Continue to simmer until the sauce thickens.

This can be served straight away or can be left to cool before putting into the refrigerator or divided into portions and frozen for future use it should be ok and last for  up to 4 days in the fridge.

If you want to have chips with it and still stick to your diet
Then you can make your own oven chips firstly light the oven on full power and leave to get to full temperature.

Peel 2-3 large potatoes for each person it is better if you cut the into large pieces as they don’t dry up as much as small ones.
Firstly light the oven on full power and leave to get to full temperature.

Part boil the chips for about ten minutes and then drain thoroughly shake a bit in the colander so that it roughens up the edges a bit. get a roasting tin and spray generously with fry light place the potatoes in the roasting tin and spray again with fry light .
Place the roasting tin with the chips into the oven and cook for.
about 45 mins or until they are a nice golden brown depending on your oven it may be best to turn the chips round a couple of times during cooking.
If you prefer rice with your Chicken
Curry then this will still be low in calories.