Creamy Chicken Curry

Name: Creamy Chicken Curry
Yield: 2 servings
Ingredients: 2 @ low fat mini naans; 1 tbsp butter; 2 tsp garlic granules; 1 tsp flat leaf Parsley; 350 g chicken breast, diced; 50 g fat free Greek yoghurt; 1 tbsp tomato purée; 1 tsp ginger purée; 1 garlic clove, crushed; 0.5 tsp chilli powder; 0.5 tsp curry powder; salt; frozen white onion, diced; 2 garlic cloves, crushed; 2 tsp ground ginger; 0.5 tsp chilli powder; 0.5 tsp garam masala; 0.5 tsp ground coriander; 1 can chopped tin tomatoes; 2 tbsp light butter; 50 ml single light cream

Served with rice & mini garlic naan

Yield2 servings

Ingredients

For the naans

For the marinade

For the curry

Directions

1
Marinade for chicken: Mix together the chicken, yoghurt, tomato purée, 1 tsp ginger purée, 1 crushed garlic clove, 1/2 tsp chilli powder, 1/2 tsp curry powder & salt - set in the fridge to marinade for 1 hour - overnight
2
Fry off the chicken in the pan until golden & cooked
3
Remove the chicken from the pan & leave the remaining sauces
4
Add in 1 tbsp of butter, 1 tsp cumin & the onion - fry for about 5 mins or so
5
Add in the chopped tomatoes, garam masala, ground coriander, 2 garlic cloves, 1 tsp ginger purée, 1/2 tsp chilli powder - mix & simmer for about 10 mins
6
Remove from the heat & let it cool
7
Once cooled, transfer to a blender & blend until smooth
8
Add back into the pan on the heat & add in the cream
9
Mix until well combined and then add back in the chicken - coat well & leave for about 5-8 mins whilst you prepare your sides
10
NAANS: Mix together 1 tbsp butter (I’d soften it a little) 1 tsp garlic salt & parsley - spread it on the naan bread & place in the air fryer for 4 mins or so @ 180C
11
RICE: I used Asda frozen white rice - bang in the microwave & sorted!

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