Creamy Chicken Curry | Slimming & Weight Watchers Friendly

Ingredients

• 700 g chicken breast (diced (or chicken thighs if you prefer))
• 500 g fat free greek yoghurt
• 200 g onion (chopped)
• 1 green chilli (deseeded and chopped - you can use more if you like)
• 20 g fresh ginger (chopped)
• 3 cloves garlic (crushed)
• 1 small handful of fresh coriander (chopped - reserve some for garnish)
• 4 tsp garam masala
• 1 tsp ground turmeric
• 1 tsp sea salt
• 100 ml chicken stock
• 70 g tomato puree
• 1 tsp lime juice
• 1 courgette (diced)
• 2 peppers (deseeded and diced, any colour is fine)
• 100 g baby corn (chopped in half)
• 100 g mange tout (chopped in half)
• 6 mushrooms (chopped in half)
• low calorie cooking spray

Instructions

1. 1

   Spray a large pan with low calorie cooking spray and heat.

2. 2

   Add the onion, chilli, ginger and garlic, and cook on a medium heat for a few minutes, until the onion starts to soften.

3. 3

   Add the salt, chopped coriander, turmeric and garam masala and cook for another couple of minutes.

4. 4

   Add the stock, allow to boil and simmer for around 5 minutes.

5. 5

   Reduce the heat to low and add the tomato paste, yoghurt and chicken. Stir well. Cover with a lid and cook for 15- 20 minutes stirring regularly.

6. 6

   Add: 10 minutes before the end of cooking, add the chopped veg and a squeeze of lime juice.

7. 7

   Garnish with some more chopped coriander and serve.