Chicken and potato curry

I made this curry last night. The recipe is in the little recipe book that came free with this month’s Slimming World magazine (Jan / Feb). This recipe is free on extra easy…

Ingredients

-4 cloves, crushed;

-10 cardamom pods;

-2 tsp each of ground coriander and ground cumin;

-1 tsp each of ground cinnamon and chilli powder;
-¼ tsp turmeric;
-Fry Light
-1 large onion;
-5 garlic cloves, crushed;
-1 red and 1 green chilli deseeded and thinly sliced;
-300g potatoes cut into bite sized chunks;
-450g skinless chicken breasts cut into bite sized chunks;
-400g can of chopped tomatoes;
-2tbs of artificial sweetener;

-300ml chicken stock;

-Salt an black pepper;
-Fat free natural yogurt.

Method

The recipe that came with the magazine is really well explained and comes with demonstration pictures that are much better than anything that I could produce, but here’s what I did:

-Add all the spices to a bowl;

-Fry the onion at a low heat for six minutes;

-Add the spice mix to the onions and add the chicken.

-Coat the chicken and then add the chicken stock, potatoes and tomatoes;

-Bing to the boil and leave to simmer for 45 minutes;

-Stir the yogurt in and serve.

The finished product should look something like this:

I really enjoyed this curry and it taste dissimilar to a takeaway curry. It reminded me of a Balti and my boyfriend ate it too. That said, I would probably add a few peppers into the mix next time.

I was fortunate to have a lot of the spices already in the cupboard and buying them all at once would be expensive. If you decide to do your own version of this they I do advise that you invest in cardamom pods. You get these in takeaway curries and I found that they added an authentic taste to this dish.