Description
A delicious very spicy curry that is healthy and very authentic.
Ingredients
Coconut frylight
4 chicken breasts (cut into bite-size chunks)
1 large onion (diced)
4 cloves of garlic (crushed)
1 inch of ginger (grated)
6 curry leaves
0.5 tsp cayenne pepper
0.5 tsp cardamom seeds (removed from pods)
1 tbsp coriander
0.25 tsp fennel seeds
2 tsp ground cumin
0.5 tbsp black peppercorns
1 tsp mustard powder
0.5 tsp ground cloves
3 fresh tomatoes (cubed)
1 tbsp paprika
2 tbsp sliced jalapeno peppers
1 tsp granulated sweetener
2 tsp cider vinegar
250g Fat-free Greek yoghurt
50ml water
Instructions
Fry onion, garlic and ginger for around 5 minutes until soft in a large lidded saucepan.
Add all the dry spices, and curry leaves and cook for 2 minutes stirring frequently so it does not burn the spices.
Add the chicken pieces, jalapenos, tomatoes, sweetener and cook for 10 minutes continuing to mix frequently.
Finally add the yoghurt, water and vinegar to the marinated chicken and bring to the boil.
Cover and cook. Place the lid on top of the frying pan and simmer with the lid on for 15-20 minutes.
Uncover and simmer for a further 10 minutes or until the sauce reaches the desired consistency. Ensure that the chicken is cooked through.
Notes
This is a very spicy curry you may need to have more yoghurt to serve it with so it may be worth buying some just in case!
Nutrition
- Serving Size: 1 portion
- Calories: 426
- Sugar: 6.7 g
- Sodium: 173.9 mg
- Fat: 8.7 g
- Saturated Fat: 1.8 g
- Trans Fat: 0 g
- Carbohydrates: 14.8 g
- Protein: 70.2 g