A quick and simple chicken curry recipe, low in fat but high in taste. This medium curry goes great with the Spinach Pilau and a dollop of mango chutney.
Ingredients(4 Servings)
1 tablespoons Oil
10g Butter
3 Cloves Garlic, crushed
1 Medium Onion, finely chopped
2 tablespoons Garam Masala
1 teaspoon Ground Coriander
½ teaspoon dried mint
570g Boneless, Skinless Chicken Breast, diced
200 ml water
Directions
Heat the oil and butter in a wok or large, heavy frying pan. Add the garlic and onion and stir fry for about 5 minutes until onion is golden.
Stir in the garam masala, coriander and mint. Add the chicken and cook over a moderate heat for 5 minutes, stirring occasionally.
Add the water, stir, and simmer without a lid for 10-15 minutes until the chicken is cooked and sauce has thickened.