|2||Small Red Onions (approx 160g), chopped|
|2 tbsp||Tomato Puree|
|1 tsp||Garam Masala|
|1 tsp||Chilli Powder|
|1 tbsp||Red Chili Flakes|
|–||Salt and Pepper to taste|
Nutritional Info (per serving)
Another Indian makeover from yours truly. No reason you can’t enjoy an Indian every Friday night now!! By omitting the oil and cream/yogurt you can drastically reduce the calories in a homemade curry. Use the right amount of spices and you will still get all the flavour of your traditional takeaway!
Sweat the chopped onion down in a non stick pan with a little water until it forms a paste.
Add the spices and cook for a further minute over a medium heat.
Add the rest of the ingredients apart from the chicken and stir well.
Add the chicken, cover and cook over a medium heat for 12-15 minutes or until the chicken is cooked.
I served this with Bulgar Wheat which is high in fibre and protein compared to traditional rice and also tastes better in my opinion!!