As it gets cold outside warm up with this low-kilojoule curry...

Prep time: 10 minutes
Cooking time: 35 minutes

Ingredients

1 medium onion, peeled and roughly chopped
3cm root ginger, peeled and roughly chopped
2 garlic cloves, roughly chopped
1 tsp cumin seeds
1 tbsp vegetable oil
½ tsp ground turmeric
200g tinned chopped tomatoes
350g potatoes, peeled and cut into small chunks
500g skinless chicken breast fillets, cut into 3cm pieces
½ tsp garam masala
2 tbsp chopped fresh coriander
Fat-free plain yoghurt, to serve

Method

Blitz the onion, ginger and garlic in a food processor with a tablespoon of water to make a smooth paste.

In a non-stick frying pan, fry the cumin seeds in oil for a few seconds. Add the onion-and-ginger paste and brown over medium heat (pour in a splash of water
if the paste starts to stick).

Sprinkle in the turmeric. Add the tomatoes and fry for 5 minutes. Add the potatoes and 250ml hot water. Cook covered for 10 minutes.

Add the chicken and garam masala and simmer for 15 to 20 minutes until cooked. Season with salt. Serve with scatterings of coriander and a dollop of yoghurt.

Serves 4. Per serving: 1 210kJ, 34g protein, 21g carbohydrates, 8g fat (1g sat), 2g fibre, 140mg sodium

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