Post by chocko1 on Oct 27, 2015 13:09:03 GMT
4 skinless chicken breasts, diced
2 red onions, chopped
2 inches of grated ginger
1 tsp. sweetener
2 tsp. cumin seeds
1 tsp. turmeric
2 tsp. chilli flakes
1 tbsp. garam masala
2 tsp. ground cinnamon
1 tbsp. tomato puree
500ml chicken stock
Handful of chopped coriander leaves
Seasoning
Half a cup of fat free yoghurt - optional
In a large pan, sprayed with Frylight, fry the onions until soft and golden. To stop them burning, put a dash of water in with them, every five minutes. This helps them become soft, like butter. Fry them for about 30 minutes to achieve this. Covering the pan can also help.
Add the ginger and the next 7 ingredients, stir into a paste and cook for one minute.
Add the chicken, stir to coat with the paste and cook for three minutes.
Stir in the stock and seasoning. Bring to the boil, then simmer over a low heat for an hour.
If using the yoghurt, remove from the heat before adding and stirring.
This recipe is from a site called Slimming World Delights.
Serve with rice, garnished with the coriander leaves.