Low Fat Chicken & Almond Curry



900g free range chicken breast
1.5 Tbsp extra light olive oil
3 tsp garam masala
salt and pepper

1.5 cups salt reduced chicken stock
2 small bay leaves
4 Tbsp no-fat natural yoghurt
¼ bunch fresh coriander
2 Tbsp flaked almonds, toasted
steamed brown rice, to serve

For the Paste:

1 medium brown onion
2 cloves garlic
2 heaped tsp minced ginger
1.5 tsp ground cumin
1 tsp ground coriander seed
½ tsp ground cardamom
½ tsp ground cinnamon
½ tsp chilli powder (optional)
¼ tsp ground cloves
3 Tbsp almond meal
4 Tbsp water
2.5 Tbsp extra light olive oil


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.


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