When paired with salad, greens or a little cauliflower rice, this delish dish comes in at around 300 calories, so you can feel super smug (and have a big glass or wine on the side!).
20-Minute Chicken Curry
- 2 tbsp butter
- 2 onions, finely sliced
- 4 chicken breasts, cut into bite-sized pieces
- 2 large garlic cloves, peeled and crushed
- 2 tbsp fresh ginger, finely chopped
- 1 tbsp ground cumin
- 2 tbsp garam marsala
- 1/2 tbsp ground cardamom
- A handful of coriander (stalk and leaves), finely chopped
- 1 tin (400g) tomatoes
- 180ml chicken stock
- 180ml Greek yoghurt
- Fresh coriander to serve
Melt half the butter in a large non-stick frying pan over a medium heat. Add the chopped chicken and onion and stir over the heat for a few minutes, until the onion is softened.
Add the remaining butter, as well as the spices and fresh coriander. Stir together and then add the tomatoes and the stock.
Bring to the boil and then simmer for about 10 minutes to allow the sauce to thicken. Remove from the heat, stir in the yoghurt and serve scattered with fresh coriander leaves.