Creamy curry
100%
1
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
9
Low
Nutrition per serving
Calories317.7 kcal (16%)
Total Fat10.3 g (15%)
Carbs27.8 g (11%)
Sugars14.6 g (16%)
Protein27.8 g (56%)
Sodium270.8 mg (14%)
Fiber4.7 g (17%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
550gchicken breast
diced, or chicken thighs if you prefer
450gfat free yoghurt
110gonion
chopped
1green chilli
deseeded and chopped you can use more if you like
20gfresh ginger
chopped
3 clovesgarlic
crushed
4 tspgaram masala
1 tspground turmeric
100mlchicken stock
60gtomato puree
50gpeppers
deseeded and diced, any colour is fine
80gbaby corn
chopped in half
70gmange tout
chopped in half
100gmushrooms
chopped in half
100gCarrot
Instructions
Step 1
a large pan with low calorie cooking spray and heat.
Step 2
Add the onion, chilli, ginger and garlic, and cook on a medium heat for a few minutes, until the onion starts to soften.
Step 3
Add the salt, chopped coriander, turmeric and garam masala and cook for another couple of minutes.
Step 4
Add the stock, allow to boil and simmer for around 5 minutes.
Step 5
Reduce the heat to low and add the tomato paste, yoghurt and chicken. Stir well. Cover with a lid and cook for 15- 20 minutes stirring regularly.
Step 6
10 minutes before the end of cooking, add the chopped veg and a squeeze of lime juice.
Step 7
Garnish with some more chopped coriander and serve.
Notes
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Delicious
Easy
Go-to
Makes leftovers
Moist
