- 700g of Diced Chicken (All skin and fat removed)
- 1 medium white onion, finely chopped
- 200g closed-cup button mushrooms, sliced or diced.
- 2 large carrots, peeled and sliced on the diagonal.
- 2 Bell peppers, chopped and diced.
- 4 cm piece of root ginger, peeled and finely chopped
- 2 large garlic cloves, crushed and chopped.
- 1 tbsp of mild curry powder.
- 2 tbsp medium Garam Masala curry powder blend.
- 1 tbsp of turmeric. (I add lots of turmeric to most dishes not only for it beautiful colour but its health benefits also)
- 1 tsp of dried garlic.
- 1 can of chopped tomatoes.
- 3 tbsp tomato puree
- 1 chicken stock cube.
- 110g of washed baby leaf spinach, roughly chopped.
- large handful of roughly chopped fresh Parsley or coriander.
- 4 tbsp of Quark or 0%fat free natural Greek yogurt.
- 250ml of cold tap water.
- Salt and freshly ground black pepper to season.
- low calorie cooking spray/Rapeseed oil/coconut oil/olive oil (whichever your preference)
- Spray a large, deep non-stick frying pan with low cal cooking spray or your preferred oil of choice, adding the diced Chicken and frying until golden in colour.
- Add the onions and fry for 2 minutes, adding a little water if they start to stick.
- Add the mushrooms, ginger and garlic and cook for a further 5 minutes.
- Stir in the curry powder and fry for half a minute. I then add the can of chopped tomatoes, tomato puree, stock cube and 250ml of water and simmer for further 10-15 minutes until the sauce has reduced and thickened.
- Add the chopped Red pepper, spinach and Parsley and cook for a further 5 minutes.
- Your sauce should be lovely and thick so you can take the pan off the heat, stir the yogurt into the curry and season to taste. I like to serve it with boiled rice being my choice with any Indian curry and my favourite steamed seasonal vegetables or a big Salad.