Low Fat Chicken Curry
It is easy to make a tasty and very quick chicken and spinach curry and you’ll never have to reach for that take away menu again.
Lower Fat Chicken Curry
Ingredients
- low calorie spray
- 1 large onion, chopped
- 1 red chilli, chopped
- 400 g free-range chicken breast, thinly sliced
- 2 peppers, cut into chunks
- 3 tbsp curry powder
- 400 g can chopped tomatoes
- 2 tbsp mango chutney
- 150 ml water
- 250 g spinach
- 200 g low fat natural yoghurt
Method
- Set a large frying pan over a medium heat and add some low calorie spray.
- Add your chopped onion and chilli, removing the seeds if you prefer your curry milder.
- Fry for about 5 minutes until the onions have turned golden and soft.
Next add the chopped chicken breasts and your two chopped peppers. - Give the ingredients a good stir and leave to cook for 5 minutes.
- Once your chicken has begun to turn opaque and the peppers have started to soften, sprinkle over the curry powder, stirring it into the pan.
- Cook the spices for a couple of minutes.
- Once all the ingredients are coated in the curry powder add the chopped tomatoes,
water and the mango chutney to add some sweetness to the curry. - Bring the mixture to a boil, then reduce to a simmer and leave to cook for 10 – 12 minutes until the sauce has reduced.
- Once the liquid has reduced add the spinach and stir through.
- Once it has wilted leave to cook for 2 minutes.
- Next pour in the yoghurt and stir through.
- Serve with brown rice.
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