Low-fat Thai Chicken Curry

Marinating the chicken overnight maximises the flavour of Rosemary Conley's very spicy curry. Once cooked, the finished curry can be stored chilled or frozen and reheated as required

Dish Details:

INGREDIENTS:

thai chicken curry For the paste:
3 garlic cloves, peeled
1 tbsp ground coriander
1/2 tsp ground turmeric
1/2 tsp fenugreek seeds or ground fenugreek
2-3 small whole fresh chillies
seeds removed from 4 crushed cardamom pods

For the meat:
1 large red onion, finely chopped
4 large skinless chicken breasts, cut into pieces
2 tbsp tomato puree
600ml chicken or vegetable stock
1 tbsp tamarind paste or hot fruit chutney
4 kaffir lime leaves
2 tbsp chopped fresh coriander

PREPARATION:

1. Make the paste by grinding all the ingredients in either a food processor or liquidiser.

2. Scrape the paste into a bowl then rinse out the food processor bowl with a little stock. Add the chicken pieces to the paste and mix well. Allow to marinate for a minimum of 1 hour or ideally overnight.

3. In a non-stick pan dry-fry the onion until soft, then add the chicken and cook for 5?6 minutes, stirring continuously. Add the remaining ingredients except the fresh coriander and simmer gently for 15 - 20 minutes until the sauce thickens and the chicken is fully cooked through.

4. Just before serving, stir in the fresh coriander.