Curry doesn’t have to be unhealthy. It’s all about sticking to a suitable portion size. This recipe offers a good source of protein, a good source of quality carbohydrate and lots of flavour.
Serve it with a big bowl of steamed beans, carrots, broccoli and peas and you’ve got yourself a nutritious dinner that will satisfy your soul!
Ingredients (serves 4):
1/2 tbsp peanut oil
1 small red chili, finely chopped (include seeds for extra heat)
1 brown onion, finely chopped
1 tsp minced ginger
2 garlic cloves, finely chopped
4 tbsp korma curry paste
800g chicken thigh, chopped into inch sized pieces
1 tin of diced tomatoes, no added salt
3/4 cup chicken stock, salt reduced
1 cup natural yoghurt, 1/2 cup to mix through and 1/2 to serve
1 tin of chick peas, drained
1. Heat the oil in pan and sauté the chilli, onion, garlic and ginger until soft. Add the curry paste and cook for a further minute until fragrant. Transfer to a slow cooker.
2. Add chicken to the pan and cook in batches until just golden. Transfer each batch of chicken into the slow cooker.
3. Add the tomatoes and stock to the slow cooker and cook on low for 5-6 hours.
4. Add the yoghurt and chickpeas and leave on low heat for a further 20 minutes or until heated through. Serve.
Nutrition Information for Chicken Korma Curry
Energy: 1660kJ / 397kcal
Carbohydrate: 17g (sugars 7g)
Fat: 19g (saturated 5g)
- KATE FREEMAN