This beautiful butter checking recipe has all of the flavour of an authentic Indian curry. I almost couldn’t believe it was Syn free when I tried it for the first time. 

Don’t let the amount of spices put you off trying this recipe because they can be used again and again to create new dishes. 

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SERVINGS:  2- 3
SYNS: ZERO

INGREDIENTS

300g Boneless Skinless Chicken Thigh (or breasts)

For The Marinade: 
Juice From 1 Lemon
1 Tsp Ground Cumin
1 Tsp Paprika
1 Tsp Hot Chilli Powder
120g Fat Free Natural Yogurt

For The Curry:
Frylight
1 Medium Onion Finely Chopped
2 Garlic Cloves Crushed (or 2 Tsp Garlic Powder)
1 Green Chilli (De-seeded and Finely Chopped)
1 Tsp Ground Ginger Powder
1/2 Tsp Garam Masala
1 Tsp Fenugreek
3 Tbsp Tomato Puree
150ml Chicken Stock using 1 Stock Cube

METHOD

For The Marinade: 

• I suggest marinading the Chicken for 48 hours but this can work for a few hours or overnight. But the longer you can allow the chicken to marinade the better.
• Dice the chicken into bite sized pieces.
• In a medium mixing bowl, mix together all of the marinade ingredients.
• Toss in your chicken, cover and store in the fridge.

For The Curry:

• Place a non stick pan over medium heat and spritz with Frylight.
• Add Onion, Green Chilli, Garlic and Ginger. Cook until softened.
• Add the rest of the spices and Tomato Puree and simmer for 5 minutes.
• Add the chicken, marinade and stock. Simmer on a medium heat for 15 – 20 minutes, ensuring the chicken is cooked through and the sauce has thickened.
• Serve over rice.

Don’t forget to tag me on Instagram if you create this delicious recipe.