CHICKEN CURRY - Serves 4

CHICKEN CURRY - Serves 4

Approx. 3 Syns per serving

400g skinless chicken, cut into bite-sized pieces

2 tbsp. light olive oil (not extra virgin) - 12 Syns

1 medium sized onion, finely chopped

2 - 3 potatoes, peeled and chopped into 4cm cubes (optional)

1 level tbsp. Very Lazy garlic and ginger paste - 1 Syn

Half tsp. salt

Half tsp. coarsely ground black pepper

1 tsp. cumin seeds

135g passata

Half tsp. turmeric

2 green chillies, finely chopped OR half tsp. dried red chilli powder

Half heaped tbsp. ground coriander

Half heaped tbsp. ground cumin

1 tbsp. FF Greek yoghurt (optional)

Handful of chopped coriander

Half tsp. garam masala

Heat the oil in a large pan and sauté the onion until slightly browned and softened.

Add the salt, pepper, cumin seeds, green chilli (if using this), garlic and ginger paste and stir for one minute.

Add the turmeric, red chilli (if using this), coriander and cumin powder and stir-fry these powdered spices for one minute.

Add a splash of water if the powdered spices appear to be drying out.

Add the chicken and stir-fry until the chicken has changed colour from pink to white.

Add the passata and half a cup of water (and potatoes, if using) and simmer on a low heat for 20 minutes or until the chicken is tender.

Add the yoghurt (if using) and simmer for 2 more minutes.

Switch off the heat and garnish with garam masala and coriander.

Serve with fluffy basmati rice.

This recipe is from the Healthy Indian Recipes site.