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 |
Method :
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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