Saturday, 15 June 2013

Creamy Coriander and Mint Chicken Curry

This is a lovely creamy curry without any cream or fat!
You can make it as spicy as you like by adding more chillies.
This dish is syn free on extra easy.

Serves 4


2 large boneless, skinless chicken breasts
8 oz cremini mushrooms quartered
2 onions roughly chopped
3 cloves
3 cardamom pods
1 cinnamon stick
2 cm ginger roughly chopped
2 garlic cloves
1 tsp chilli flakes
3 chillies roughly chopped
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp turmeric
salt and pepper
large handful of coriander including the stalks
handful of mint leaves
300ml chicken stock
juice of a lime
4 ripe tomatoes quartered and deseeded
coriander leaves to garnish


Chop the chicken into 2 cm cubes.
In a large pan sprayed with frylight, fry the onions with the cinnamon stick, cardamon pods and cloves. When golden add the mushrooms and fry till golden, then add the chicken and brown.

In a blender blitz together the ginger, garlic, chilli flakes, chillies, ground cumin, ground coriander, turmeric, salt and pepper, fresh coriander and mint with ½ cup water to make a smooth paste.

Add to the pan and cook out for 2 minutes, add the stock and simmer for 20 minutes and the chicken is cooked through.
Add the lime juice, tomatoes and more salt and pepper if needed. Simmer for 5 more minutes then serve with rice and garnish with the coriander leaves and fat free natural yogurt.

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