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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Easy and quick to put together chicken curry
1 Spray a large non-stick frying pan with oil and set over a medium heat. Add the onion and cook for 2 min until softened slightly, then add the chicken to the pan and cook for 5 min until browned.
2 Add the garlic and cook for 1 min, then add all the other ingredients with about 400ml water. The water should just about cover the chicken – you may need a little more or less depending on the size of your pan. Season with freshly ground black pepper and leave to simmer gently for 20 min.
3 Turn the heat up and allow the curry to boil for another 5 min, stirring frequently to ensure it doesn’t catch on the bottom of the pan – this will reduce and thicken the sauce slightly.
4 Serve with your favourite rice (for 50g raw weight or half a ready to heat pack per serving, add about 170kca/712 kl) and samosas, if you like.
You can swap the chicken for diced lean lamb, if you like.
Calories 206 cal
Kilojoules 862 kJ
Total fat 3.5 g
Saturated fat 0.5 g
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