Chicken Curry

Tender chicken pieces slowly cooked with tomatoes and spices, this heathy chicken curry is medium spices so can be enjoyed by all of the family.

Submitted By: anonymous

Serves 4

Slimming World Figures

Syns per serving

Original: Free

You Will Need 1Kg Chicken Thigh with Skin and bones removed cut into large pieces Salt and Pepper for seasoning Fry Light 1 Large Onion finely chopped 2 tsp Ground Ginger 2 tsp Crushed Garlic 1 tsp Ground Cumin 1 tsp Ground Coriander 4 Cloves crushed 1 tsp Cinnamon 1 tsp Paprika 1 tsp Turmeric 1 tbsp Medium Curry Powder 400g Tin chopped tomatoes 300ml Chicken Stock 1/4 tsp Sweetener

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How to cook Chicken Curry

Step One

Place large chicken pieces and season well with salt and pepper cover and put to one side

Step Two

Coat a large sauce pan with fry light and place over a medium heat, put the onions into the pan and fry for about 8 minutes until soft not browned.

Step Three

Add to the pan Ginger, Cumin, Garlic, Coriander, Crushed Cloves, Cinnamon, Medium Curry Powder, Paprika and Turmeric over a high heat for 2 minutes stirring constantly not to burn the bottom of the pan until all the spices are fused together and forms a thick paste.

Step Four

Add the Seasoned chicken and mix in well with the onions and spices until the chicken is well coated this will take about 3 minutes. You may have some bits stuck to the pan at this stage but dont worry as this will be released in the next stage.

Step Five

Add the Tomatoes, Sweetener and Chicken stock and stir in well to release all the bits from the side of the pan. Bring to the boil then turn down the heat to a low setting. Now cover the pan with some grease proof paper and put the lid on top and simmer for 45 minutes on a very low setting, this will allow the spices to slowly fuse together with the chicken and produce a delicious chicken curry.If you have a slow cooker transfer the curry to this and cook for 1 1/2 hours on a low setting.

Step Six

Remove the lid and allow to stand for about 5 minutes, then serve with a spring of fresh coriander

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