Thai Curry

Serves: 4
- 20ml groundnut or vegetable oil
- 4 boneless chicken breasts, diced
- 1 brown onion, largely diced
- 1 cm2 fresh ginger, finely sliced & diced
- 1 clove garlic, peeled and finely sliced & diced
- 2 red chillis, finely sliced

- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tin reduced fat coconut milk
- 2 tblsp soy sauce, dark or light
- 1 tblsp mango chutney
- 1 tblsp tomato ketchup
- 1 bunch fresh coriander, finely chopped
- 1 lime

1. In a large based frying pan or a wok, sauté the onion for a few minutes until a little coloured. Do this on a high heat so it colours fast yet still retains some texture.
2. Now add the chilli, garlic and ginger, keep stirring this to prevent anything from catching. After 30 seconds, add the turmeric and garam masala.
3. Now add the coconut milk and the diced chicken. Stir this and allow to come up to a simmer, try not to let this boil.
4. Once simmered, add the mango chutney, ketchup & soy sauce. Allow this to simmer for 3-4 minutes to gently poach the chicken. This does not take long as it carries a lot of residual heat.
5. Just before serving, chop the coriander and add this in to the pan, squeeze in the juice of the lime, stir and serve with brown rice.
Nutrition information (per portion): 305kcal, 12.9g fat, 9.4g sat fat, 1.04g salt AND 1 of your 5-a-day.

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