Low Fat Chicken & Vegetable Curry Recipe |
Low Fat Chicken & Vegetable Curry Recipe Ingredients:- 350g Chicken Breasts - skinless, diced
- Low Fat Cooking Spray
- 1 Fresh Onion - chopped
225g Potatoes - peeled & diced - 225g Carrots - sliced
- 1 Aubergine - diced
- 2 Garlic Cloves - crushed
- 2 Fresh Green Chillies - de-seeded & chopped finely
- 3 tbsps. (tablespoons) Medium Curry Powder
- 50g dried - Split Red Lentils
- 400g can of chopped Tomatoes
- 300ml Chicken Stock
- Salt & Freshly Ground Black Pepper
- 2 tbsps. (tablespoons) chopped Fresh Coriander - garnish
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Time: 1 hour
20 min
Serves: 4
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Low Fat Chicken & Vegetable Curry Recipe Instructions & Tips:Heat a large non stick frying pan and spray it with low fat cooking spray.
Add the chicken and stir fry over a high heat until it is evenly browned.
Add the onion, potatoes, carrots, aubergine, garlic, chillies and curry powder to the pan.
Stir well so that all the ingredients get an even coating of the curry powder Cook for 2 minutes.
Stir in the lentils, chopped tomatoes, stock and seasoning, and bring to the boil.
Reduce the heat, cover and simmer for 1 hour, stirring from time to time.
Spoon into four warmed bowls and scatter with chopped fresh coriander to serve.
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Low Fat Chicken & Vegetable Curry Recipe Cooking Time & Tips:- For cooking times please see above
- Allow to cool a little before serving
- Ensure that all frozen Chicken has completely Defrosted before cooking
- Always ensure that Chicken is eaten by the sell - by date
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Low Fat Chicken & Vegetable Curry Recipe Serving Instructions, Ideas & Tips:- Serve with your choice of healthy vegetables
- A chicken dish always goes well with white wine
- Healthy cooking option for all the Family
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Chicken Recipes Index
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