Healthy Indian Curry

Hi Everyone,

So last week, I posted a picture on my Instagram of a very delicious homemade Indian curry I had for dinner. Unfortunately, I cannot take credit for the recipe, as Mike is the King when it comes to making curry. He has very nicely agreed ( no pressure what so ever from me) to give me the low down on what makes an amazing Chicken Balti Curry. I have, as always, outlined the ingredients required and method below.

Ingredients: (Serves 2)

  • 2/3 chicken breasts diced (Depends how much chicken you like but I generally put 3 breasts in)
  • 1 tin chopped tomatoes
  • 1 tbsp lime juice
  • 1 garlic clove chopped
  • 1 tsp paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp turmeric
  • 1/4 tsp hot chilli powder ( if you are not a fan of spice, I would advise to omit this!)
  • 2 tbsp Balti paste
  • 1 red pepper sliced
  • Low calorie cooking spray
  • Chapatis/Basmati Rice/ Poppadums to serve
  • 1 small onion chopped
  • Salt and Pepper to season
  • Optional – If you find the curry is too hot, add some greek yogurt to cool it down

Method:

  1. Place the chicken in a medium bowl. Mix in the lime juice, paprika, chilli powder and some salt and pepper.  Leave to marinate for at least 15 mins, preferably a bit longer. If I know I’m making a curry I tend to leave it overnight but it isn’t essential
  2. Heat a large non-stick wok or sauté pan. Spray on some low-calorie cooking spray. Add onions, garlic, red pepper and cook for 2-3 mins
  3. Add the chicken and stir-fry for 5-6 mins or until it no longer looks raw. Mix the turmeric, cumin, ground coriander, balti paste and garam masala together.
  4. Add tinned tomatoes. Season with some salt and pepper (optional) and allow to simmer for 15-20mins
  5. Serve with a bowl of basmati rice or Chapatis or Poppadums. Whichever tickles your fancy!

Curry using Konjac Rice

If you try making this please share your thoughts and of course share a picture! Mike will be well pleased!

Karen

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