Clodagh's Easy Chicken Curry
2
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive Oil
1 tablespoon(s)
Onion
1 medium
Garlic
3 clove(s)
Root Ginger
1 tablespoon(s)
Ground Cumin
1 teaspoon(s), level
Paprika
1 teaspoon(s), level
Garam Masala
1 teaspoon(s), level
Tinned Tomatoes
400 g
0% fat natural Greek yogurt
200 g
Fresh Chicken Stock
400 ml
Roast chicken, mixed meat, skinless
400 g
Instructions
1
Place a saucepan or casserole dish over a low heat and add the olive oil. Stir in the onion, garlic and ginger, cover and cook for two minutes. Next remove the lid and add the cumin, paprika, garam masala and tinned tomatoes. Stir and cook for two minutes.
2
Stir in the yogurt and chicken stock. Season with sea salt and freshly ground black pepper.
3
Lastly add the cooked shredded chicken and stir well – cook for ten minutes.
4
If you are using raw chicken, cook them separately in the oven. Once cooked slice or shred.
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