Chicken Curry with Rice - 10pp (Weight Watchers Friendly Recipe)

This recipe is for a really tasty chicken curry - it's tomato based so there are very few points in the curry itself. I always serve it with a little side salad and some mango chutney (Add 1pp extra for a tablespoon of mango chutney!). It's a big old serving though - if you prefer a smaller portion, don't add the extra pepper. This is a VERY points friendly dinner at just 10pp for the whole meal - it helps me avoid indian takeaways, which are usually closer to 30pp just for a curry!!

Ingredients (Serves 2)

1 Large onion, sliced thinly
1 Red Pepper, diced
1 Green Pepper, diced
1 red chilli (deseeded if you want less heat), finely chopped
2 garlic cloves, finely chopped
2 tsp ginger, finely chopped
1 tin chopped tomatoes
330ml water
2 medium chicken breasts, cut into bite sized pieces
3 tsps ground coriander
1.5 tsp ground cumin
1.5 tsp tumeric
1 tsp garam masala powder
1tsp salt
calorie controlled cooking spray
120g (dried weight) wholegrain basmati rice
Half a mango, diced
6 inches cucumber, diced
small bunch of fresh mint leaves, finely chopped

Weight Watchers Notes - the pro points per serving are as follows: Chicken breast: 4pp, Spices: 1pp, Rice: 5pp (6pp if you use white rice) totalling 10pp

Method

1. Heat a large pan (I actually use my casserole dish) and spritz with calorie controlled cooking spray. Add the onion to the pan, along with half of the salt, cover and soften. The salt, combined with putting a lid on the pan should mean the onions release their moisture - allowing cooking without oil.

2. Once softened, add the garlic, ginger and chilli and stir for about 2 minutes

3. Add the dried spices and the rest of the salt and keep stirring continuously for 1 minute to allow the spices to heat up and release their oils - do not allow them to burn; this will result in a very bitter curry!

4. Once the pan is smelling very fragrant, add the water and tinned tomatoes and combine. It should turn a more orangey shade of red.

5. Add the chicken and simmer until the chicken is cooked through and the sauce has thickened a little.

6. Once the chicken is cooked through, add the diced peppers for around 5 minutes. You want them to be heated up but it's nice if they still have a little bite to them, rather than being soggy. Keep cooking the curry until some of the water has evaporated and it's nice and thick.

7. Whilst the chicken is cooking (ie, between step 5 and 6) I usually make a little side salad - this bulks the meal out with for veg without extra points but also adds something cool and refreshing to balance the spice of the curry sauce. All you need to do is combine the mango (trust me on the fruit thing.. think mango chutney), cucumber and mint. I also cook my rice at this stage.

 

8. To serve, make a bed of rice and pile on the curry and salad. I also serve with mango chutney for an extra 1pp.