Chef and health food expert Phil Mundy shows you how to make a low fat chicken curry. You’ll never have to reach for that takeaway menu again!
low calories spray
1 large onion, chopped
1 red chilli, chopped
400g free-range chicken breast, thinly sliced
2 peppers, cut into chunks
3 tbsp curry powder
400g can chopped tomatoes
2 tbsp mango chutney
150 ml water
200g low fat natural yoghurt
STEP 1: Begin Frying Your Ingredients
Set a large frying pan over a medium heat and add some low calorie spray. Add your chopped onion and chilli, removing the seeds if you prefer your curry milder. Fry for about 5 minutes until the onions have turned golden and soft. Next add the chopped chicken breasts and your two chopped peppers. Give the ingredients a good stir and leave to cook for 5 minutes.
STEP 2: Add Some Spice
Once your chicken has begun to turn opaque and the peppers have started to soften, sprinkle over the curry powder, stirring it into the pan. Cook out the spice for a couple of minutes.
STEP 3: Add The Liquid
Once all the ingredients are coated in the curry powder add the chopped tomatoes, water and the mango chutney to add some sweetness to the curry. Bring the mixture to a boil, then reduce to a simmer and leave to cook for 10-12 minutes until the sauce has reduced.
STEP 4: Add The Finishing Touches
Once the liquid has reduced add the spinach and stir through. Once it has wilted leave to cook for 2 minutes. Next pour in the yoghurt and stir through. Serve with brown rice.