A Classic Indian Curry – Chicken ***

If my recipe has 3 stars *** after the name, then you know it’s a special recipe for those of us trying to lose weight and still enjoy the goodness and flavour of lovely food!

1 kg chicken thighs
(remove the skin and debone then cut into large pieces)
Ground Black Pepper
Oil Spray
2 onions, peeled and finely chopped
2 teaspoons of peeled and finely grated ginger
3 teaspoons of crushed (fresh) garlic
1 teaspoon ground cumin
1 teaspoon of ground coriander
4 cardamon pods, crushed and put in whole
¼ teaspoon ground cloves
1 teaspoon ground cinnamon
1 tablespoon mild, medium or hot curry powder
(depending on how hot you like it)
1 teaspoon of fresh paprika powder
¼ teaspoon turmeric
400 g can good quality chopped tomatoes
300ml chicken stock
¼ to ½  teaspoon artificial sweetener

Place the chicken on a plate, season well and set aside

Spray the inside of a pot or large pan with the oil spray and place over a medium heat.

Add the onion and stir-fry until the onion starts to turn brown

Stir in the sliced red chilli – with pips, ginger, garlic, cumin coriander, cardamom, cloves, cinnamon, curry powder, paprika, turmeric & star anise and gently fry over a low heat for about 2 minutes.

Add the chicken, and cook for about 2 minutes (turning over 1 or 2 to seal)

Then you can add the tin of tomatoes with the juice, the stock and the sweetener.

Bring to the boil

Cover tightly and then reduce the heat to low and allow to simmer ‘gently’ for 30/35 minutes, stirring occasionally until the chicken is cooked through.

If you have too much liquid, up the heat a little and reduce that way, or…..If you prefer a thicker sauce – add a little corn-flour mixed with water to thicken. Stir through gently and simmer for another 5 minutes.

Place into a hot serving dish. Garnish with lots of fresh coriander and the left over thinly sliced longways chilli.

Serve with a lovely fragrant basmati rice and/or whatever you feel like.
You Should be able to feed 4  – 

Remember, this is the ‘slimmer’s’ version !!!!!!

4 Responses to “A Classic Indian Curry – Chicken ***”
  1. Lisa Taylor says:

    Ooo another curry recipe 🙂 there is always room in my recipe file for curry. It's one of my family's favorite dishes. And the "slimmer" part just increases its appeal!

  2. Debra says:

    Thanks Lisa…. I must say, I adore curry and I like it hot! The problem is :)…. I love food but am desperate to lose weight so…. eat the food I like but make it sensibly by cutting out the fat, skin of the chicken etc…. 🙂

  3. Jinny says:

    Looks yummy!! I've never used chicken stock for the gravy in chicken curry before, though. I'll have to give it a try!

  4. The other night after reading your curry post I was so in the mood, but didn't have the necessary ingredients on hand, that I made my husband take me out to dinner.I should probably hit up the grocery store before we have a repeat tonight!

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