This is an unreal tasty homemade chicken curry.
I love spicy food, for me the spicier the better – normally. But this curry is as mild as they come. The taste is just so class that it just doesn’t need to be messed with (unless ya want to of course).
The best news? – It’s good for your cholesterol. Just don’t go eating a massive bowl of it in one go. So if you’ve been told you need to get your levels down or you just want to start a healthier buzz, check this out.
So what you need is …..
Let’s get your groove on – just chop & cut the following and you’ll be enjoying this in no time:
- 4 chicken breasts, cut into chunks
- 400g can chickpeas (drained)
- 1 tbsp rapeseed oil
- 1 clove garlic, finely chopped
- 1 onion (sliced, diced as you see fit)
- 2.5cm (1 inch) root ginger peeled and grated
- 1 tbsp turmeric
- 1 tbsp curry powder
- 1 tbsp flour
- ½ Knorr Chicken stock pot in 300ml boiling water
- 100g spinach leaves (washed)
- 2 tbsp mango chutney (spicy)
- 100ml natural low fat yogurt
- In a saucepan heat the rapeseed oil over a moderate heat and fry the onion until soft.
- Then add the garlic, ginger, turmeric & curry powder, fry for 1 minute.
- Add the flour and cook for 1 minute, then stir in the stock, stirring constantly.
- Add the chicken and simmer for 10 minutes.
- Add the chickpeas to the curry along with the spinach leaves and heat until the spinach leaves have just wilted.
- Stir in the mango chutney & natural yogurt. Heat through gently, but do not let it boil.
- Serve with rice of your choice.
It’s taken me three or four goes to get this tasting exactly how I like it, each time getting better & better. Recently I’ve added – red lentils, unsalted nuts (walnuts / cashews / hazelnuts) & mixed seeds (pumpkin / chia / sunflower / linseed) and they really make a difference.
It’s one hell of a tasty dish. Let me know how you get on with making yours.