Easy chicken curry
Using mainly store-cupboard staples, this lower-calorie curry is simple to make.
SERVES 4 PREP 20 MINS COOK 25-30 MINS
1 Spray a large saucepan with oil and cook the onion for 10 mins until golden. Add the garlic and ginger, and cook for a further 1-2 mins.
2 Add the chicken and potato to the pan and cook for 5 mins. Stir in the spice paste, tomatoes, chickpeas and stock.
3 Bring to the boil, then simmer for 25-30 mins until the sauce has thickened and the chicken is cooked through. Meanwhile, mix the remaining ingredients to make the raita.
4 Serve with rice, scattered with coriander.
Per serving: 310 cals, 5.5g fat, 1g sat fat, 26g carbs
FOOD ED’S TIP
Madras can be on the spicy side, so use a tandoori or tikka paste if you prefer.
Roasted aubergine kitchari
Packed with goodness, this nutritious dish combines thrifty rice and lentils to make a healthy meal that’s filling too.
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Denne historien er fra February 20, 2023-utgaven av WOMAN - UK.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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