This is really delicious, cheap and easy to make and best of all, low fat and low calorie (the chicken is really the only ingredient with a significant calorie count) Serve with plain boiled rice for dieters and add hot buttered fluffy naan bread for the foodies!! I don't pretend to claim that this is an authentic Indian recipe, I just like to eat it and so do my friends!
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
Steps:
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.
Peel the onion, garlic and ginger and take the top off the chilli. It's up to you if you want to include the chilli seeds. Chuck the lot into the blender and whizz until finely chopped. Put half of the mixture in a bowl and mix in the yoghurt. Cube the chicken and add to the yoghurt mix. Allow to marinate for at least thirty seven and a half minutes.
In a decent saucepan, fry the remaining mixture in a bit of oil for about three minutes then add all of the spices and salt. In the blender, whizz the toms then lob them in the pan and cook on v low heat for about half an hour.
Add the chicken and yoghurt mix to the pan, stir and cover. Cook for about forty minutes. Serve with rice. And naan. Lots of naan. In fact, forget the curry, just eat lots of naan...
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