Serves: 4-6, Calories: 307, Time: 1 hr 30 mins

Ingredients

• 1 large egg white.  60
• 40g cornflour.  144
• Dash milk
• 4 chicken breasts, chunked.  912

Marinade Spices:

• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp ground coriander

Curry:

• 2 tbsp veg oil.  248
• 1 onion, chopped.  75
• 2 peppers, chopped.  100
• 2 tsp garlic purée.  34
• 2 tsp ginger purée.  10
• 2 tsp turmeric
• 2 tsp ground coriander
• 1 tsp cumin
• 1 tsp garam masala
• 1 tsp mild chilli powder
• 1 tsp chilli purée.  10
• ¼ tsp salt
• 400g tin chopped tomatoes.  100
• 250g vittoria tomatoes, halved.  80
• 1 tbsp tomato purée.  10
• 200ml chicken stock (1 Knorr stock pot).   60
• 2 tsp dried leaf coriander
• 1 tsp sugar
• Sour cream/yogurt to serve (optional)

Method

1. In large Pyrex bowl; Toss chicken pieces in marinade spices. Leave for 15 mins.
2. In small Pyrex bowl; Beat egg white, milk and cornflour tips form a slurry.
3. In large Pyrex bowl; Pour slurry on to chicken pieces. Toss to coat.
4. In sauté pan; Sear chicken in 1 tbsp oil for 10 mins until golden. Set aside.
5. In sauté pan; Sauté onion in 1 tbsp oil on low-medium heat for 5 mins.
6. Stir in garlic, ginger and chilli purées for 2 mins.
7. Stir in chilli powder, garam masala, turmeric, ground coriander and cumin for 2 mins.
8. Add peppers, simmer for 10 mins.
9. Add all tomatoes, stock, leaf coriander and sugar. Boil. Simmer for 10 mins.
10. Return chicken, simmer for 5 mins more.
11. Stir in salt.
12. Serve with rice, Indian Spiced Potatoes, Bombay Aloo or Gobi Aloo and sour cream/yogurt.

Calories = 1843

• 1843 / 6 = 307

Alternatively: Replace chicken and stock pot with lamb, simmer for 2 hours with 500ml more lamb stock.