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Chicken Curry Recipe

Name: Chicken Curry Recipe
Yield: 4
Ingredients: 4 chicken breasts, off the bone and skinless; 240 g basmati rice (uncooked); 2 Clove of garlic; 4 low cal spray; 2 tbsp Curry Paste; 1/2 a tin Tin of chopped tomatoes; 3/4 of a cup Chicken Stock; 1 onion chopped finely

At 0.5 bites per portion, this chicken curry recipe serves 4 hungry grown-ups. If you're in a mind for a curry, this can be made in a jiffy. It is adaptable in that you can make it as mild or as spicy as you desire. A great trick is to cook it in bulk and freeze it in portions that you can take out of the freezer as and when you need them. While it's a very easy meal to make, a few simple steps will turn it into something altogether more memorable. Think fresh herbs shredded and mixed through it at the very last moment, a scallion sprinkled on top, a few drops of lemon drizzled here and there. Any of these will turn this healthy, uncomplicated dish into something you can be both proud to put on the table and so excited to eat! One small note to consider: we all have different tastes when it comes to garlic. Some of us love it as a gentle background hum and others love it as a bold flavour. Neither is right or wrong and both can be accommodated easily by using one garlic clove as per the recipe and grating the second clove and adding it to the sauce just before serving, to the sauce of those who like it powerful. Raw garlic tastes must stronger than the cooked one and should add a certain brightness to the chicken curry for those who appreciate it.

Preparation Time	510mins
Cooking Time	1520mins
Level	Easy
Serves	4
Bites	0.5

Ingredients

4 chicken breasts, off the bone and skinless

240 g basmati rice (uncooked)

2 Clove of garlic

4 low cal spray

2 tbsp Curry Paste

1/2 a tin Tin of chopped tomatoes

3/4 of a cup Chicken Stock

1 onion chopped finely

Method

Add the low cal spray into a non-stick pan and heat over medium heat.
Add in the finely chopped onions. Cook and allow to soften.
Throw in the clove of crushed garlic, 4 diced chicken breasts, 2 tbsp of curry paste, 1/2 the tin of chopped tomatoes and lastly the chicken stock.
Let cook for approximately 15-20 minutes and add more stock if needs be.
Meanwhile, boil the basmati rice in a saucepan.
Serve the chicken curry with a 1/4 plate of Basmati rice.

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