The low-fat chicken curry that is sweeping the nation!

The other week, Mum went to dinner at a friends house. I think this happens fairly often but I don’t usually enquire too much  about what was cooked and eaten. She loved the meal so much that she sneakily got hold of the recipe and tried it out for herself. Her recreation was equally smashing, so she says, and it wasn’t long before an emailed pinged into my inbox with all the details, saying I just had to try it. Always up for trying new things, I tested this highly-praised chicken curry for myself and, having shared it with my housemate too, she loved it so much she made it for a friend two days later! Never has a recipe spread so fast through households – I’m even being treated to it again tonight!

The recipe that I followed is available here, from BBC food, where they even show a video. I took a few of my own snaps along the way – feel free to follow either recipe – they are identical but all accolade must of course go to Sophie Wright over at BBC food.

First up, we have the veg. Doesn’t it look fantastic?! Forget cutesy little animal photos, this vibrant array of fresh, bold colours gets me more excited than any fancy-dress clad kitten.

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INGREDIENTS
For the marinade

– 3 skinless chicken breasts, trimmed and cut into bite-size pieces
– 4 heaped tsp garam masala powder
– 1 tsp salt
– 4 garlic cloves, grated
– 3cm piece fresh root ginger, grated
– 1 lemon, juice only

For the curry
– 1-2 tsp light olive oil
– 3 onions, thinly sliced
– 1-2 long green (or red) chillies, to taste, finely chopped
– 2 peppers, seeds removed and cut into chunks
– 1 tbsp tomato puree
– 200ml/7fl oz chicken or vegetable stock- 4 tomatoes, seeds removed, quartered and cut into strips
– 1/2 bunch of coriander, roughly chopped

For the cachumba salad
– 2 tomatoes, seeds removed, quartered and finely chopped
– half a cucumber, roughly peeled, quartered lengthways and sliced
– 1 red onion, finely chopped
– 1/2 green chilli, finely chopped
– 2 limes, juice and zest
– 1/2 small bunch coriander, leaves and stalks finely chopped
– pinch of salt

 

Serve with rice, or better still, I’d recommend “guilt-free egg fried rice” to ensure your healthy dinner is still ticking every box.

DIRECTIONS

  1. Combine the chicken with the marinade ingredients in a mixing bowl. Cover with cling film and transfer to the fridge for two hours, or overnight if possible.

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20140127-143312.jpg2. Heat the oil in a large frying pan until hot. Add the sliced onions and peppers and fry for 5-6 minutes, stirring occasionally until softened. Add three-quarters of the chilli and cook for two minutes then add the marinated chicken and the marinade. Cook for 3-4 minutes

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3. Add the tomato purée to the chicken, stir through to mix and cook for two minutes. Add the stock, bring to the boil then cook for 10 minutes to cook the chicken through.

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4. Meanwhile for the cachumba salad, combine all of the ingredients in a bowl. Season to taste with salt and set aside.

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5. Taste the chicken and adjust the seasoning as necessary. Add the tomatoes, stir through and cook for 5-10 minutes, or until the sauce is thickened and flavoursome and the tomatoes softened. Remove from the heat. Garnish with chopped coriander and the remaining chopped chilli and serve with rice.

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It’s really light for a curry, and the salad is summery-fresh. How much further can this recipe spread?! Let me know where you’ll be serving it up…!

Bonnie x

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