A Healthier version! But with all the taste and luscious flavour 🤤
I’ve researched and researched on how to make an awesome, homemade but HEALTHY Indian restaurant type curry and there are a couple of simple rules to follow…
Soft, slow cooked onions give you that sweet sweet flavour! NATURAL sweetness in your curry! Cook onions for atleast 20 mins on a low-med heat to get soft, yummy sticky onions!!
This also uses flour to thicken giving you a velvety, creamy texture!!
1 tbsp veg oil
1 large onion, sliced
1 chunk of ginger, grated
4 cloves of garlic, crushed
6 cardamom pods, seeds removed and crushed
1 tbsp ground cumin,
1 tbsp ground coriander
1 tbsp sugar,
1/2 tsp ground turmeric,
1/2 tsp chilli powder,
1 bay leaf
1 tbsp plain flour
2-3 heaped tbsp of ground almonds
2 big spoons of low-fat yoghurt
chopped fresh coriander.
Fry 1 large sliced onion, 1 chunk of freshly grated ginger and 4 cloves of crushed garlic in a bit of oil in a pan with a lid on for like 20-25 mins until SUPER SOFT and caramelized.
Next add the seeds of 6 crushed cardamom pods, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tbsp sugar, 1/2 tsp ground turmeric, 1/2 tsp chilli powder, 1 bay leaf and 1 tbsp plain flour. Fry for a few minutes. Next add a good 400ml of cold water and season with salt and pepper and let cook for 15 mins. BLEND TIL SUPER SMOOTH! Now add 2-3 heaped tbsp of ground almonds, 2 big spoons of low-fat yoghurt and some chopped fresh coriander.
Add in your chopped chicken breasts, stir and heat through til the chickens cooked.