This is a great curry and it’s a Weight Watchers recipe. Tasty, healthy and quick to make what more could you ask for.
6 Propoints per serving
4 cm fresh root ginger, chopped
3 large garlic cloves, chopped
4 cardamon pods, lightly crushed with the flat blade of a knife
Low fat cooking spray
1 large onion, chopped finely
60g chicken korma paste
1 teaspoon turmeric
200g canned chopped tomatoes
200g vegetable stock
550g skinless boneless chicken breasts, cut into large bite sizes
12 cherry tomatoes, halved
4 tablespoons Weight Watchers reduced fat thick cream
Salt and freshly ground black pepper
4 lime wedges, to serve
1. Place the ginger and garlic with 3 tablespoons of water in a food processor, or use a hand blender, and whizz to a paste. Set aside.
2. Heat a large lidded saucepan. Add the cardamon pods and stir for 30 seconds then spray with the cooking spray and add the onion. Stir fry for 6 minutes until softened then add the korma paste, ginger mixture and turmeric.
3. Pour in the chopped tomatoes and stock then bring up to the boil. Reduce the heat to medium low, add the chicken and simmer, partially covered, for 20 minutes, stirring ocassionally.
4. Add the cherry tomatoes and cream then simmer for another 5 minutes until the sauce is reduced and thickened. Remove the cardamon pods.
Season to taste and squeeze over the lime, to serve.