Low-Fat Chicken Curry - cooking recipe
Ingredients
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2 boneless skinless chicken breasts, cut into cubes
1 large onion, sliced into strips
1 green capsicum, sliced into strips
1 red capsicum, sliced into strips
2 tablespoons garam masala powder
1 teaspoon dried chili pepper flakes (or chopped fresh chili pepper to taste)
2 garlic cloves, crushed
2 (14 1/2 ounce) cans chopped tomatoes
salt
pepper
lemon juice
cooking spray or oil
Preparation
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Fry the chicken in a non-stick large frying pan or wok.
When the chicken is nearly cooked, add the onion, peppers, garam masala, garlic, and chili and stir-fry for a few minutes Now add the tomatoes, salt and pepper and a dash of lemon juice.
Bring to the boil then simmer very slowly for an hour or so- you want the sauce to reduce by half to give a thick consistency and concentrated flavour.
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