Light Chicken Curry
1 onion, chopped
2 garlic cloves, chopped
Thumb sized piece of ginger, finely chopped
4 tbsps curry paste
4 skinless, boneless chicken breasts, diced
50g ground almonds
4 tbsps sultanas
¼
tbsp golden caster sugar
400ml chicken stock
150g low fat Greek yoghurt
Small bunch coriander, chopped
Serves 4
1. Blitz onion, garlic and ginger in a food processor and whizz to a paste.
2. Put the paste and 3 tbsps water into a high sided frying pan and cook for 5 mins gently.
3. Add the curry paste and cook for a further 2 mins until aromatic.
4. Stir the chicken into the sauce, then add the ground almonds, sultanas, sugar and stock. Bring to the boil, stirring. Then simmer, covered, for 10 mins until the chicken is cooked (you have to be careful with chicken!)
5. Remove from heat and stir in the yoghurt. Serve with rice, scattered with the chopped coriander.
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