I'm not great with too much chili so this mild to medium curry is perfect for me and I'd much happier go for the sweetness of tomatoes in a balti over a creamy korma any day. This bodes well when you are trying to Eat Healthy But Tasty as cooking a creamy curry with all that coconut cream is simply out of the question. I'd hate to even try to work out the ProPoints on a korma or a chicken tikka masala.
You'll need for 2:
- 1 tsp sunflower or vegetable oil
- 385g chicken breast, cut into large chunks
- Half an onion, finely diced
- Red pepper, chopped
- 1 tin of tomatoes
- 2 tsp Pataks Balti curry paste
- 1 fat garlic clove, grated or minced
- 1 thumb piece ginger, grated or minced
- Half a lemon
- 1 tsp soft brown sugar
- 140g dried brown basmati rice
- 1 tbsp fat free natural yogurt
- Handful fresh coriander
What to do:
|Spices cooking out|
Next add the juice of half a lemon and some seasoning. Add the tomatoes a little more water so everything is nicely covered. Add the sugar and stir well. Simmer on a medium heat for 15 - 20 minutes until the chicken is cooked through. Stir in a tbsp of fat free natural yogurt.
Serve with brown basmati rice and a sprinkle of fresh coriander.
I was fortunate enough to have some of my mother's white bhaji in the fridge tonight so I didn't add any green veg to my balti.
WeightWatchers ProPoints Per Serving: 13