I was a bit sceptical of this recipe as I’m not a big fan of the weight watchers curry sauces in the jars; however, I was pleasantly surprised. It’s pretty good for a low fat curry.
Points value- 5
1 spray low fat cooking spray
2 medium onions chopped
1 medium apple chopped
4 teaspoon of curry powder, mild
450g skinless chicken breast, uncooked, cut into chunks
1 stock cube (make ½ pint)
1 tablespoon tomato puree
125g dried rice, basmati
1 medium banana
8 tablespoons natural low fat yoghurt, plain
Salt and black pepper
4 sprigs of coriander to garnish
- Mist a large saucepan with spray cooking oil. Sauté onions and apple for 3-4 minutes. Stir in the curry powder.
- Add chicken. Cook, stirring, for 2-3 minutes, until sealed all over.
- Add chicken stock, sultanas and tomato puree. Bring to the boil. Reduce heat, cover and simmer gently for about 4 minutes.
- 12 minutes before end of cooking time, put rice on to cook in plenty of lightly salted boiling water.
- Just before serving, add sliced banana, chopped coriander and 4 tablespoons of yoghurt to curry. Season. Cook for 2 minutes.
- Serve curry with hot cooked rice, adding 1 tablespoon of yoghurt to each portion. Garnish with coriander.
will find out how its done the Indian way. But I am sure the points will shoot through the roof then.
Yeah, the proper Indian way is much nicer. It’s the almonds, cream and concunut that are used in the normal way that are the killer for the waistline. I have a couple of Indian cookbooks at home, so I must try a Korma out soon and post the recipe.