Sunday, 13 October 2013

Nutty Chicken Curry

Another little curry number for you, and this time - it's for real! With a homemade curry paste and everything. I love how the peanut butter adds a little bit of something else, especially when using the crunchy kind - mmmmm ^ ^

Nutty Chicken Curry
(Serves 2, about 380 calories each excluding rice, naan, etc, but plenty of room for that!)

1 red chilli, deseeded and chopped
1 thumb-sized piece of fresh ginger, peeled and chopped
1 fat garlic clove, chopped
Small bunch coriander, torn
50ml water
1 turkey fillet, about 150g, cut into chunks
2 tbsp peanut butter
150ml chicken stock
200ml fat free/low-fat fromage frais (you can use low-fat Greek yogurt too!)
300g tin chickpeas (180g drained)
Rice or naan to serve

- Start by having the chilli, ginger, garlic and coriander in a bowl along with about 50ml water, use a stick blender and whizz until you've got a smooth paste. Bring rice to the boil if serving it with the dish.

- On medium heat in an medium pan (a lot of mediums!) add the diced turkey, and cook for a few minutes on each side, before tipping in the curry paste. Give it a swirl, and a couple of minutes later, add the peanut butter, chicken stock and fromage frais. Simmer for about 10 minutes, stirring every now and again - the curry sauce should thicken a little. If it doesn't, you can always add a table spoon of flour to the mix, and you'll notice a different within a couple of minutes!

- Tip in the chickpeas and cook for a further 5 minutes until they're heated through. Serve up with a bit of rice and bread and enjoy!

Original source:

- Jules

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