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Chicken and Potato Curry Vanessa Courtier
Healthy Hints
This recipe cleverly cooks the onions, tomatoes and spices in thier own juices rather than adding fat. Remember, although a portion only gives you 200 calories, this is only true when this recipe is cooked wihout added oil and if it serves 6 people.
Ingredients
Ingredients
1 onion, chopped
300 g tinned tomato
2 tbsp fresh garlic, crushed
5 tsp fresh ginger, crushed
11/2 tsp salt
1/4 tsp turmeric
1 tsp chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
2 tbsp tomato puree
1 kg chicken
3 medium potato, peeled and diced
1/2 tsp garam masala, ground
1 tbsp fresh coriander, chopped to garnish
What does this chart mean?
- Calories201kcal
- Protein31.7g
- Fat3.1g
- Saturated fat0.8g
- Carbohydrate12.4g
- Sugars (Total)3.7g
- Fibre1.5g
- Salt1.5g
Directions
1. Heat a non-stick pot and add the onion, ginger, garlic and tomato. Sauté until soft (about 4 to 5 mins) over a medium heat.
2. Turn the heat down a little and add chicken, spices and tomato puree. Stir well.
3. Add the potatoes and a little bit of water if needed.
4. Cover the pot and cook over medium-low heat for 20-25 minutes until the chicken is cooked and the potatoes are tender.
5. Once cooked, adjust the spices and add the garam masala.
6. Garnish with coriander (cilantro).
Bonus tip:
Using a non-stick pot/wok will reduce the need for oil in this recipe.
