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. 

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

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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.