julie19
Silver Member
I promised to post this a few days ago but have only just got round to it!
Ingredients:
Fry Light
3 Bay Leaves
1 Cinnamon Stick
1 tsp Crushed Cardamom Seeds
½ tsp crushed cloves
2 tsp cumin seeds
1 onion, peeled & finely grated
1 tbsp ground coriander
1 tbsp ground cumin
3 tsp peeled & finely grated ginger
3 tsp peeled & finely chopped garlic
200g can chopped tomato
2 tsp korma curry powder
1 kg/2lb 4oz chicken pieces, skinless & boneless & cut into bite sized pieces
200ml/7fl oz chicken stock
Salt & freshly ground black pepper
5 tbsp very low fat fromage frais
To serve:
Freshly chopped mint leaves
Instructions:
Syn free on all plans
Creamy Chicken Korma
Ingredients:
Fry Light
3 Bay Leaves
1 Cinnamon Stick
1 tsp Crushed Cardamom Seeds
½ tsp crushed cloves
2 tsp cumin seeds
1 onion, peeled & finely grated
1 tbsp ground coriander
1 tbsp ground cumin
3 tsp peeled & finely grated ginger
3 tsp peeled & finely chopped garlic
200g can chopped tomato
2 tsp korma curry powder
1 kg/2lb 4oz chicken pieces, skinless & boneless & cut into bite sized pieces
200ml/7fl oz chicken stock
Salt & freshly ground black pepper
5 tbsp very low fat fromage frais
To serve:
Freshly chopped mint leaves
Instructions:
- Spray a large pan with fry light and place over a high heat. Add the bay leaves, cinnamon, cardamom seeds, cloves, cumin seeds & onion and stir fry for 5-6 minutes
- Add the coriander, cumin, ginger, garlic, tomatoes and korma curry powder & stir fry for another 3-4 minutes.
- Throw the chicken in the pan and pour over the stock. Bring to the boil, season well, cover tightly, reduce the heat to low and allow to simmer gently for 20-25 minutes, stirring occasionally.
- Remove pan from the heat and stir in the fromage frais. Serve immediately garnished with the mint.
Syn free on all plans
