Mouth-watering Malaysian Chicken Curry
This moreish curry truly showcases the delicious flavours of Malaysia. It is packed with chicken, peppers, red onion and tomato to provide a dish which is rich in colour and texture - a guaranteed success in any household!
What's more, this wonderful curry is incredibly good for you. It contains no fat and very few calories, plus it's packed full of vegetables which provide your body with vitamins, minerals and antitoxins.
This one pot wonder is certainly worth making, especially since it's so easy to do!
Mouth-watering Malaysian Chicken Curry
Serves 4-6
400ml chicken stock
2 tbsp light soy sauce
4 tbsp tomato puree
2 tbsp cider vinegar
1 tbsp honey
2 tbsp medium curry powder
1 tbsp cornflour
low calorie cooking spray
4 large skinless, boneless chicken breasts, cut into bite size chunks
4 red peppers, deseeded and cut into chunks
2.5cm piece of root ginger, grated
2 red onions, peeled and quartered
2 tomatoes, quartered
6 spring onions, finely sliced
In a large bowl, whisk the stock, soy sauce, tomato puree, vinegar, honey, curry powder and cornflour. Set aside.
Spray a wok or a large frying pan with low calorie cooking spray and place over a high heat. Add the chicken and stir fry for 6-8 minutes until just cooked through. Transfer to a plate and keep warm (easiest way to do this is by covering in foil).
Add a bit more low calorie spray to the wok and fry the pepper over a high heat for 2-3 minutes then stir in the ginger and stir fry for a further 30 seconds.
Pour in the stock mixture, return the chicken to the pan and add the onions and tomatoes. Cook, stirring continuously, for 10-12 minutes until the sauce has thickened and the chicken in piping hot.
Scatter over the spring onions and serve immediately with rice.
What's more, this wonderful curry is incredibly good for you. It contains no fat and very few calories, plus it's packed full of vegetables which provide your body with vitamins, minerals and antitoxins.
This one pot wonder is certainly worth making, especially since it's so easy to do!
Mouth-watering Malaysian Chicken CurryServes 4-6
400ml chicken stock
2 tbsp light soy sauce
4 tbsp tomato puree
2 tbsp cider vinegar
1 tbsp honey
2 tbsp medium curry powder
1 tbsp cornflour
low calorie cooking spray
4 large skinless, boneless chicken breasts, cut into bite size chunks
4 red peppers, deseeded and cut into chunks
2.5cm piece of root ginger, grated
2 red onions, peeled and quartered
2 tomatoes, quartered
6 spring onions, finely sliced
In a large bowl, whisk the stock, soy sauce, tomato puree, vinegar, honey, curry powder and cornflour. Set aside.
Spray a wok or a large frying pan with low calorie cooking spray and place over a high heat. Add the chicken and stir fry for 6-8 minutes until just cooked through. Transfer to a plate and keep warm (easiest way to do this is by covering in foil).
Add a bit more low calorie spray to the wok and fry the pepper over a high heat for 2-3 minutes then stir in the ginger and stir fry for a further 30 seconds.
Pour in the stock mixture, return the chicken to the pan and add the onions and tomatoes. Cook, stirring continuously, for 10-12 minutes until the sauce has thickened and the chicken in piping hot.
Scatter over the spring onions and serve immediately with rice.
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