I got this from another web site
INGREDIENTS
Low Cal Spray
1 large onion, peeled
1 fresh green chillies
1" piece of ginger, peeled
3 garlic cloves, peeled
½ tsp red chilli powder
1 tsp turmeric
2 tsp garam masala
1 tbsp sweetner
1 tbsp tomato puree (didnt use this as on attack)
400g tinned chopped tomatoes (didnt use this as on attack used 8fl oz water instead)
4 boneless chicken breasts, cubed
10 dried curry leaves
4-6 tbsp 0% natural yoghurt
Handful of fresh coriander leaves, chopped
METHOD
1. Squirt a couple of sprays of low cal into a pan, slice the onion and fry. Meanwhile, deseed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 minutes to soften.
2. Add the chilli powder, turmeric, garam masala, curry leaves and sugar and cook for 1-2 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes. (or add the water if on attack)
3. Transfer the sauce to a food processor and blend until smooth.
4. Stir in the yoghurt to the curry along with half the chopped coriander and add pre cooked chicken. Alternatively marinade overnight then cook well when ready to eat.
INGREDIENTS
Low Cal Spray
1 large onion, peeled
1 fresh green chillies
1" piece of ginger, peeled
3 garlic cloves, peeled
½ tsp red chilli powder
1 tsp turmeric
2 tsp garam masala
1 tbsp sweetner
1 tbsp tomato puree (didnt use this as on attack)
400g tinned chopped tomatoes (didnt use this as on attack used 8fl oz water instead)
4 boneless chicken breasts, cubed
10 dried curry leaves
4-6 tbsp 0% natural yoghurt
Handful of fresh coriander leaves, chopped
METHOD
1. Squirt a couple of sprays of low cal into a pan, slice the onion and fry. Meanwhile, deseed and chop the chilli, chop the ginger and add to the hot pan, crush in the garlic and cook for 2-3 minutes to soften.
2. Add the chilli powder, turmeric, garam masala, curry leaves and sugar and cook for 1-2 minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow them to cook for a further few minutes. (or add the water if on attack)
3. Transfer the sauce to a food processor and blend until smooth.
4. Stir in the yoghurt to the curry along with half the chopped coriander and add pre cooked chicken. Alternatively marinade overnight then cook well when ready to eat.
