Hi There.
Here is my version of that curry........
Pete’s Chicken & Pepper Curry (2013)
Serves 2
Ingredients
1 Red Onion, finely sliced
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1 Chilli, deseeded & finely chopped
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1 tbsp. Cumin
1 tbsp. Cinnamon
1 tbsp. Sweetener
1 tbsp. Cornflower
(3.5syns/2= 1.75 per person)
2 Red peppers, chopped into small pieces
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2 tbsp. Light soy sauce
2 tbsp. Tomato puree
2 tbsp. Red wine vinegar
2 tbsp. Madras curry powder
2.5cm Cube of ginger, grated
3 Spring onions, chopped
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4 Tomatoes, chopped
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100g Cooked basmati rice
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150mL Chicken stock
200g Cubed chicken breasts
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Method
In a bowl, mix together the stock, soy sauce, tomato puree, vinegar, sweetener, madras curry powder & cornflower, set aside.
In a frying pan sprayed with frylight, cook the chicken until white, set aside.
Cook the onion, peppers until soft then add the ginger, cook for 1-2 mins, add the chicken , tomatoes & stock, bring to a boil then reduce to a simmer for 10 mins or until the chicken is cooked & the sauce has thickened, sprinkled the chopped spring onions & serve on a bed of basmati rice.
