Thursday, 14 November 2013

Quick Creamy Chicken Curry

Serves 4
Syns per serving: negligible on Extra Easy and Original
• Fry Light
• 1 large onion, peeled and finely chopped
• 2 cloves garlic, peeled and crushed
• 1-2tbsp curry powder, to taste
• 500gm chicken breasts, cut into bite-sized pieces
• 2tbsp tomato puree
• 400gm can chopped tomatoes
• 500gm carton passata
• 1 pot Mullerlight Greek Style coconut yogurt (0.5 Syns)
1. Spray a large pan with Fry Light and fry the onion and garlic for a couple of minutes until starting to soften. Add the curry powder and cook for a couple more minutes.
2. Add the chicken and fry for 8-10 minutes until the chicken is browned all over.
3. Add the tomato puree, tinned tomatoes and passata, bring to the boil and reduce the heat to a simmer. Simmer for about 20 minutes until the chicken is cooked through.
4. Just before serving, remove the pan from the heat and add the Mullerlight yogurt. Mix well and serve.

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