Hot Chicken Curry Recipes

Ingredients :

10 baby new potatoes, scrubbed and halved

2 onions, cut into eighths

1 clove garlic, crushed

1/2 tsp hot curry paste (Vindaloo)

440 g canned tomatoes

undrained and mashed

250 ml chicken stock

2 tbsp dry white wine

2 tbsp mango chutney

3 tsp curry powder

2 tsp ground cumin

4 tbsp tomato purée

2 chicken breast fillets, cut into 2 cm cubes

1 tbsp finely chopped

fresh coriander

Boil, steam or microwave potatoes until just tender. Set aside to cool. Place onions, garlic, curry paste (Vindaloo) and 1 tbsp juice from tomatoes in a saucepan and cook for 2-3 minutes or until onion is soft. Combine tomatoes, stock, wine, chutney, curry powder, cumin and tomato purée. Stir into onion mixture and cook over a medium heat, stirring for 2-3 minutes. Add chicken and potatoes and cook over a low heat for 10-15 minutes or until chicken is tender. Just prior to serving, sprinkle with coriander.

Serves 4 - 6

This easy, low fat one dish curry is ideal for weight watchers but will be enjoyed by the whole family. Serve with a green vegetables, such as beans, and for those not worried about kilojoules (calories), add rice.

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