Mmmmm…. chicken curry… As a Durbanite, it would be a shame not to embrace curry but curry, while always delicious, is not always prepared in a healthy way.
One habit I hope people can maintain as a positive change, attributed to the lockdown we find ourselves in, is cooking at home more often. I hope that people have come to learn that cooking a healthy, nutritionally complete meal, does not take too much time, effort or money. Our families do not need gourmet dinners, but simply good nutrition to support optimal health. I for one am happy for the opportunity people have had to explore home cooking in the absence of fast food outlets.
This recipe is my take on a low fat chicken curry, packed with all the essential flavours, for a tasty and hearty weeknight or weekend lunch meal. It can be served with brown rice, bulgar wheat, barley or cous cous, whichever appeals the most!
While the ingredients list for this chicken curry might look long, it is mostly spices and my time saving tip would be to measure the spices (minus the masala and the turmeric) before you get going into a little bowl, ready for use.
This chicken curry is super simple to prepare, the only way I like to prepare meals for ordinary days. It is also healthy, another fundamental key to to a regular day meal.
Chicken Curry | The Low Fat Way
By Apr 17, 2020Published:
- Yield: 4 Servings
- Prep: 10 mins
- Cook: 50 mins
- Ready In: 60 mins
Mmmmm.... chicken curry... As a Durbanite, it would be a shame not to embrace curry but curry, while always delicious, is not always …
- 1/2 teaspoon chilli flakes
- 1 medium onion sliced
- 1 teaspoon crushed garlic
- 1 teaspoon coriander ground
- 1 teaspoon cumin ground
- 1/4 teaspoon clove powder
- 2 teaspoons masala
- 1/2 teaspoon turmeric
- 1 tin whole,tomatoes peeled
- 1 medium green pepper sliced
- 1/2 teaspoon salt
- 1 tin water
- 800 grams chicken pieces skin removed
- 1 medium potato peeled and cubed
- 1 cup green peas frozen
- Slice the onion and add it medium sized sauce pan with the oil. Cook the onions on a medium heat until translucent, adding water if needed to prevent burning.
- Add the garlic, cinnamon, cumin, clove powder, cardamom pods, bay leaves and coriander to the onions and cook for a few seconds while stirring.
- Reduce the heat and add the masala and turmeric, cooking for 10 seconds before adding the tomato, green pepper and water.
- Add the chicken pieces and potato, increase the heat and bring to a boil. Once boiling, reduce the heat and allow to simmer for 30 minutes.
- Add the green peas and simmer for a further 5 minutes.
- Serve with brown rice and salad..
- Adding chickpeas or peas is a great way to add extra fibre and stretch this meal further.
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