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
- In large Pyrex bowl; Toss chicken pieces in marinade spices. Leave for 15 mins.
- In small Pyrex bowl; Beat egg white, milk and cornflour tips form a slurry.
- In large Pyrex bowl; Pour slurry on to chicken pieces. Toss to coat.
- In sauté pan; Sear chicken in 1 tbsp oil for 10 mins until golden. Set aside.
- In sauté pan; Sauté onion in 1 tbsp oil on low-medium heat for 5 mins.
- Stir in garlic, ginger and chilli purées for 2 mins.
- Stir in chilli powder, garam masala, turmeric, ground coriander and cumin for 2 mins.
- Add peppers, simmer for 10 mins.
- Add all tomatoes, stock, leaf coriander and sugar. Boil. Simmer for 10 mins.
- Return chicken, simmer for 5 mins more.
- Stir in salt.
- 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.