Chicken Madras
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Prep Time
10 MINS
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Cook Time
30 MINS
- KCals 202
- Carbs 15G
4 Servings
Ingredients
- 500 g diced chicken breast
- 2 medium onions, peeled and diced
- 1 green chilli, deseeded and diced
- 4 garlic cloves, peeled and crushed
- 2 cm ginger, peeled and finely grated
- 400 g chopped tomatoes
- 200 ml boiling water
- 1 chicken stock cube
- 2 tbsp tomato puree
- 1 tbsp garam masala
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- 1 tsp mild chilli powder
- 1 tsp white granulated sweetener
- 1 tsp cider vinegar
- 10 g fresh coriander
- low-calorie cooking spray
Instructions
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Spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onions and garlic and fry for 5 minutes.
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Add the chilli and ginger and fry for a further 5 minutes. Add all the spices and fry for 1 minute until fragrant. Add the chicken and fry for 4 minutes until browned on all sides.
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To the boiling water add the stock cube, tomato puree, cider vinegar and sweetener. Stir to combine.
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Pour the stock mixture and chopped tomatoes into the pan and stir.
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Bring to the boil, then lower the heat and simmer for 15 minutes. The sauce should be thickened and chicken cooked through.
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Sprinkle over the coriander and serve with your choice of accompaniment.