Takeaways are so tempting when you stay in on a Friday night, particularly when the evenings are dark and cold and all you want is comfort food to relax you into the weekend. However, with Christmas around the corner and all the excess calories you may indulge in during the festive season perhaps it is best to steer clear of calorific indulgences as of yet.
However, that does not mean to say you should deprive yourself of some delicious food to tickle those taste buds to get the weekend off to a great start. This curry recipe is packed full of flavour and aroma, with 50% less calories than your average take-away curry.
The average takeaway curry with rice contains a whopping 1,300 kcal and 55 g of fat. That is a lot of calories for one meal if your daily allowance is anywhere between 1,800-2,500 kcal! A portion of my homemade curry promises to taste just as good with the added guilt free knowledge that it is only 590 kcal per portion which includes a portion of rice.
This curry is also packed full of herbs, spices, protein and vegetables to ensure there is a spring in your step all weekend. Enjoy 🙂
- Serves: 4
- Calories: 594
- Fat: 26
- Carbohydrates: 49
- Protein: 38
- 4 chicken breasts
- 2 tablespoons of Olive oil
- 2 cloves of grated garlic
- 1 inch of grated ginger
- 1 teaspoon of turmeric
- 1-2 teaspoons of madras/curry powder
- 1 teaspoon of mango chutney
- 1 teaspoon of tomato paste
- 1 tin of chopped tomatoes
- 1 tin of full fat coconut milk
- 2 chopped Peppers
- 3-4 sprigs of fresh coriander
- Add the chopped chicken to a pot with 1-2 tablespoons of heated olive oil & cook until the meat is brown.
- Add the garlic, ginger & spices and cook for 2 minutes.
- Add the tomatoes, coconut milk, tinned tomatoes, tomato paste and chutney. Stir the pot and cook for 10 minutes.
- Add the chopped peppers and cook for a further 10 minutes.
- Before serving add the fresh coriander and stir thoroughly.
- Serve each portion with ½ cup of raw brown basmati rice