Low-fat Chicken Curry
Enjoy a flavour-packed Chicken Curry tonight. This easy, aromatic dish is perfect for a satisfying and hearty family dinner.
Recipe Tip For a creamier sauce, stir through an extra spoonful of yoghurt just before serving.
Ingredients
- 1 teaspoons paprika
- 1/2 teaspoons ground cumin
- 1/2 teaspoons ground coriander
- 1/2 teaspoons turmeric
- 1 teaspoons ginger, crushed
- 1 teaspoons garam masala
- 1 cup tomato puree
- 1 teaspoons chopped fresh coriander
- 1 1/2 cup rice, cooked accordingly to packet direction
- 600 grams chicken breast or thighs, skin and bones removed
- 1 onion, finely chopped
- 1 teaspoons crushed garlic
- 4 tablespoons plain unsweetened yoghurt
- 1 tablespoons canola oil
- 1 teaspoons paprika
- 1/2 teaspoons ground cumin
- 1/2 teaspoons ground coriander
- 1/2 teaspoons turmeric
- 1 teaspoons ginger, crushed
- 1 teaspoons garam masala
- 1 cup tomato puree
- 1 teaspoons chopped fresh coriander
- 1 1/2 cup rice, cooked accordingly to packet direction
- 600 grams chicken breast or thighs, skin and bones removed
- 1 onion, finely chopped
- 1 teaspoons crushed garlic
- 4 tablespoons plain unsweetened yoghurt
- 1 tablespoons canola oil
- Step 1 of 5Trim any remaining fat from the chicken and slice them into 2cm pieces. Place chicken pieces in a bowl with yoghurt, paprika, cumin, coriander and turmeric. Stir well to combine. Cover and refrigerate for an hour.
- Step 2 of 5Preheat oven to 200ºC. Place marinated chicken onto an oven tray lined with baking paper. Spread out the pieces into a single layer. Bake for 8-10 minutes until golden.
- Step 3 of 5To make the sauce, heat oil in a frying pan. Add onion, garlic and ginger. Cook for 2-3 minutes over a medium heat until golden. Add garam masala and cook for another minute.
- Step 4 of 5Add in tomato purée and 1/2 cup water. Cover with a lid and simmer gently for 5 minutes.
- Step 5 of 5Add chicken pieces to the sauce, along with any juices in the oven tray. Cover and simmer for another 5 minutes. Garnish with chopped coriander, if desired, and serve with rice.
Method
- Step 1 of 5Trim any remaining fat from the chicken and slice them into 2cm pieces. Place chicken pieces in a bowl with yoghurt, paprika, cumin, coriander and turmeric. Stir well to combine. Cover and refrigerate for an hour.
- Step 2 of 5Preheat oven to 200ºC. Place marinated chicken onto an oven tray lined with baking paper. Spread out the pieces into a single layer. Bake for 8-10 minutes until golden.
- Step 3 of 5To make the sauce, heat oil in a frying pan. Add onion, garlic and ginger. Cook for 2-3 minutes over a medium heat until golden. Add garam masala and cook for another minute.
- Step 4 of 5Add in tomato purée and 1/2 cup water. Cover with a lid and simmer gently for 5 minutes.
- Step 5 of 5Add chicken pieces to the sauce, along with any juices in the oven tray. Cover and simmer for another 5 minutes. Garnish with chopped coriander, if desired, and serve with rice.
Method
- Step 1 of 5Trim any remaining fat from the chicken and slice them into 2cm pieces. Place chicken pieces in a bowl with yoghurt, paprika, cumin, coriander and turmeric. Stir well to combine. Cover and refrigerate for an hour.
- Step 2 of 5Preheat oven to 200ºC. Place marinated chicken onto an oven tray lined with baking paper. Spread out the pieces into a single layer. Bake for 8-10 minutes until golden.
- Step 3 of 5To make the sauce, heat oil in a frying pan. Add onion, garlic and ginger. Cook for 2-3 minutes over a medium heat until golden. Add garam masala and cook for another minute.
- Step 4 of 5Add in tomato purée and 1/2 cup water. Cover with a lid and simmer gently for 5 minutes.
- Step 5 of 5Add chicken pieces to the sauce, along with any juices in the oven tray. Cover and simmer for another 5 minutes. Garnish with chopped coriander, if desired, and serve with rice.