Prep time 10min, cooking time about 55min, but you can go away and leave it in that time because it's simmering.
This makes a lovely creamy, sweet curry with a tomato and onion base. My husband didn't even realise it was an onion base, however, because it cooks down to something like a soft chunky soup. You could use potatoes or Quorn or even lentils instead of chicken if you wanted to go with a vegetarian version. The chicken is literally a texture to take the sauce rather than offering much flavour so anything would work.
If you like more bite use hot chilli powder :).
Creamy Chicken Curry (245 kCal per serving, serves 4)
- 1tbsp vegetable oil (I used a couple of squirts of 1Cal spray oil and it worked fine which will take the cal count down even lower)
- 1tsp cumin seeds
- 1/4 tsp black mustard seeds (I didn't have these so I used 1/8th tsp white mustard seeds and 1/8th tsp black onion seeds which tasted nice :))
- 2 onions, finely chopped
- 3 chicken breasts, cut into chunks (no skin)
- 2 tsp turmeric
- 1/4 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp mild chilli powder
- 1 tsp salt
- 1 can tomatoes (400g tin)
- 125ml water
- 100g baby spinach
- 2 tbsp mango chutney
- 4 tbsp (60ml) light crème fraiche (I used the 3% be good to yourself version from Morrisons)
- Heat the oil on medium either in a casserole or lidded saucepan (you will need the lid while simmering later).
- Add the cumin and the mustard seeds (or substitute) and fry for 1min or until they sizzle.
- Turn the heat right down (I removed the pan from the heat for a while because it was too hot) and add the onions. Sweat down with the lid on until they are soft and translucent. Usually takes 5mins or so.
- Add the rest of the spices and stir thoroughly.
- Add the chicken and stir to coat, but do not brown it.
- Add the tomatoes and water and bring to the boil.
- Turn down the heat, add the lid and simmer for 40 mins.
- Stir in the spinach and cook for 1-2 mins until it is completely wilted.
- Add the mango chutney and crème fraiche and stir, returning to the heat to make sure it is hot before serving.
I think it's the mango chutney that really makes this, but I'm sure the cinnamon helps. Very tasty.
The original recipe says it can be frozen. I just made it for two using half the amounts shown :).