I stumbled upon this recipe in Rosemary Conley’s Low Fat Cookbook.
However, I adapted it to my tastes, and I am sure her one is lovely, but I wasn’t half impressed with my results.
The fact that it is low fat, makes it taste even better. The Mr thought I was talking garbage when I said it was.
He even said it was better than a takeaway 🙂
What you need:
1 onion, chopped
2-3 garlic cloves, crushed
2-3 chicken breasts, diced
2-3 tbsp mild curry powder, I know it’s a Korma but amount depends on how much of a kick you like
1 tbsp plain flour
1 tsp ginger
1/2 pint (300ml) chicken stock
1/2 pint (300ml) low fat creme fraiche
2 tbsp coriander, I use dried but of course you can use fresh, will be doing that next time
salt and pepper to season
What you need to do:
Dry fry the onion until soft.
Add the garlic and chicken and cook untikl the chicken changes colour. Should be 3-5 mins.
Stir the curry powder and flour in with the chicken. Making sure that the chicken is well coated.
Add in the ginger and cook for 1 minute.
Gradually, add in your stock, stirring well and season.
Simmer for 10-15 minutes, until sauce thickens.
Remove from the heat, stir in the creme fraiche, and coriander and serve.
You can have this with rice, or if you want to try something different and equally as tasty, serve on a warm naan bread.
Enjoy. Let me know if you try it out.