Don’t we all just love a good curry? With the bank holiday approaching temptations are defiantly at an all time high! So this simple quick and easy curry will have your taste buds flowing and of course without any of the guilt! It would be a fab little number to have ready and prepared for when you finally stumble out of the beer garden this weekend or to have ready for the next day when you are feeling under the weather and it would be all too easy to have your local curry house on speed dial. Serve this with some seasonal stir fry veg and boiled rice and if your feeling up to it some Homemade chips and you are onto a winner! Ingredients
- 2 free range chicken fillets.
- 1 spanish onion.
- 1 chicken stock pot/cube/homemade stock.
- 100mls of water.
- 100mls low fat milk or you can also use low fat coconut milk.
- 1 tbsp of corn flour.
- 2 tbsp of mild curry powder.
- 1 tbsp of organic madras curry powder.
- 1/4 tsp of mixed spice.
- 2 cloves of garlic crushed.
- 1/4 tsp of ground ginger.
- 1 tsp of chili powder/flakes.
- olive oil frylight.
- I just fry the chicken in olive oil frylight until golden in color and add my spices to the pan, this will enable the spices to actually cook out before you add any liquid and it will make all the difference to the final taste.
- I add the garlic,chicken stock pot/cube, water and let it simmer for 5 minutes.
- Then I added the milk ( it makes it nice and creamy) and I mix a tbsp of cornflour and add as I need to thicken it doesn’t take much you wouldn’t use it all because it will reduce in the pan anyway! You can add whatever veg you want too it at this stage I usually just add a chunky Spanish onion! Season then to taste with salt and pepper.
To serve I boil some basmati or wholegrain rice and serve with some fresh seasonal stir fried vegetables. It is a lovely dish if you like a Chinese curry and your not mad about tomato based Indian curry’s. I hope you all enjoy! If you fancy an extra little guilt free treat with your curry, to make my guilt free slimming chips you will need:
- 500g of Rooster potato’s.
- Olive oil frylight
- 1 tsp of salt.
- I like quite ‘Chipper’ style chips but cut them to your own liking. I parboil the chips for 5 minutes drain them and leave them to steam for a further 5 minutes.
- I give them a little a shake in the colander and spray with the frylight.
- I have a Tefal Actifry which is so amazing and you literally would not know the difference between those and out of a local takeaway. But before I had one I sprayed a chip tray with frylight and popped them in a preheated oven for 25 minutes.
And yes I have lost weight eating chips and plenty of them!