This curry will be liked by anyone who likes Thai style curries or opts for curries like tikka masala at the Indian!
Ingredients
Chicken-thigh or breasts (skinned and boned)
Couple handfuls of Spinach
Large tub of vlf natural yoghurt
chilli (fresh or powdered)
1 Lemon
1 Onion
Fresh garlic (or dried)
Sugar or coconut milk (both taste great)
Fresh ginger
Garam Masala (or curry powder)
Chopped tomatoes (or tomato puree)
Cut chicken in to pieces, chop onion and fry these in frylight until soft and golden.
Place yoghurt in to a saucepan, squeeze the juice from the lemon in, grate some ginger in (about half a bulb), crush three garlic cloves and add to the saucepan.
Put 2-3 tablespoons of chopped tomatoes in and add the garam masala and chilli, 1-2 teaspoon of each but best to do to personal taste. Also add 4 tablespoons of coconut milk or 2 teaspoons of sugar. Finally, add chopped up spinach to the liquid mixture. Give it a stir.
Add the chicken and onion to the mixture, stir again and then put a lid on the saucepan.
Turn the hob on low to gently heat the curry. Stir regularly and check the consistency, it will likely water down but if it is still too thick, add a dash of milk.
Leave to simmer for at least 20 minutes. If the mixture becomes too watery, leave the lid off until it thickens to your preference.
I found this recipe online and my husband and I loved it. I used sugar instead of coconut milk and it was still lovely.
The only syns would be from the sugar, 2 syns in the whole curry or 0.5 for 4 tbs of coconut milk. Plus the dash of milk if used and if you opted for tomato puree instead of chopped tomatoes you'd need to add the syns. I had it with thai jasmine rice, yum!
Ingredients
Chicken-thigh or breasts (skinned and boned)
Couple handfuls of Spinach
Large tub of vlf natural yoghurt
chilli (fresh or powdered)
1 Lemon
1 Onion
Fresh garlic (or dried)
Sugar or coconut milk (both taste great)
Fresh ginger
Garam Masala (or curry powder)
Chopped tomatoes (or tomato puree)
Cut chicken in to pieces, chop onion and fry these in frylight until soft and golden.
Place yoghurt in to a saucepan, squeeze the juice from the lemon in, grate some ginger in (about half a bulb), crush three garlic cloves and add to the saucepan.
Put 2-3 tablespoons of chopped tomatoes in and add the garam masala and chilli, 1-2 teaspoon of each but best to do to personal taste. Also add 4 tablespoons of coconut milk or 2 teaspoons of sugar. Finally, add chopped up spinach to the liquid mixture. Give it a stir.
Add the chicken and onion to the mixture, stir again and then put a lid on the saucepan.
Turn the hob on low to gently heat the curry. Stir regularly and check the consistency, it will likely water down but if it is still too thick, add a dash of milk.
Leave to simmer for at least 20 minutes. If the mixture becomes too watery, leave the lid off until it thickens to your preference.
I found this recipe online and my husband and I loved it. I used sugar instead of coconut milk and it was still lovely.
The only syns would be from the sugar, 2 syns in the whole curry or 0.5 for 4 tbs of coconut milk. Plus the dash of milk if used and if you opted for tomato puree instead of chopped tomatoes you'd need to add the syns. I had it with thai jasmine rice, yum!
