salt and pepper1.5 cups salt reduced chicken stock
steamed brown rice, to serve
For the Paste:1 medium brown onion
Slice chicken breast on an angle into 1cm thick pieces. Marinate with 2 Tbsp extra light olive oil, garam masala and some seasoning for at least a couple of hours. Grill in a dry, non stick fry pan on high until lightly brown on the outside then set aside.
Place all curry paste ingredients in a food processor and blend until smooth. Place paste into the same non stick pan and cook on medium until most of the moisture has evaporated and the paste has caramelised. Deglaze with the chicken stock, add bay leaves and cook, uncovered until the sauce has thickened.
Place browned chicken, and any juices which have run out, into the sauce and simmer gently on a low heat until cooked through (about 3 minutes).
Serve the curry with some brown rice, a dollop of fat free natural yoghurt, a sprinkle of flaked almonds and some fresh coriander.