Low Fat Chicken Curry

This is a low fat chicken curry, that is full of flavour. You can adapt this and use prawns, beef, lamb - whatever takes your fancy.








You need:

4 Chicken Breasts - skinless, boneless and cut into bite sized chunks
2 Onions - roughly chopped
1 Chicken Stock Cube (or beef, or vegetable)
20g Fresh Coriander - chopped
1 Red Chilli - chopped
2 teaspoons Paprika
1/2 teaspoon Turmeric
2 tablespoons Curry Powder - up to you how hot!
1.5 inch piece of Fresh Ginger - peeled and chopped
3 Cloves Garlic
410g Can of Chickpeas - drained
large handful of Spinach leaves

Put the Onion, Garlic, Ginger, Chilli, Turmeric, Paprika, Curry Powder and half the Coriander into a food processor and blend to a puree.

Pour the puree into a saucepan or frying pan,and cook over a low heat for 10 mins, stirring often. Note: No oil required!

Add the Stock Cube and 400ml of boiling water. Bring everything back to the boil and then add the Chicken. Simmer for 20 minutes

Add the remaining Coriander and then stir in the Chickpeas and Spinach. Heat through for 2-3 minutes only, so the Spinach wilts.

Server with all the usual pickles, poppadums, naan breads, boiled rice etc

Feeds 4