Nadia's curry in a hurry
Nadia Sawalha's making her curry in a hurry - a creamy chicken dish that's low in calories and quick to throw together.
(Serves 4)
Ingredients:
450g diced chicken breast, cut into small chunks100g of curry paste + 1 tbsp2 cloves of garlic1 fresh chilli or 1 tsp of dried chilli flakes (optional)1 medium onion1 tbsp oilPinch of salt400ml coconut milkPinch of sugar250g baby spinach
For the raita:
1/2 cucumber250 ml of Greek yoghurt1 tsp of dried mint
To serve:
Fresh corianderHandful of roasted cashew nuts (optional)Basmati riceNaan bread
Method:
In a small bowl mix the chicken with a tbsp of the curry paste
Blitz the garlic, chilli and onion. Heat the oil in a wok and the fry the onion and garlic mixture for a minute and then add the paste and fry for a minute, adding a little salt.
Stir in the coconut milk and a pinch of sugar. Bring to the boil, then reduce to a low heat.
Stir in the chicken and cook for a few minutes to thicken and cook the chicken. The chicken will only take a few minutes to cook. Ensure it is cooked before serving. Do not overcook and dry out the chicken.
Add the spinach to the pan and stir through until just wilted
To make the raita, grate the cucumber, wrap in a clean tea towel and squeeze out any excess water. Stir into the yogurt with the mint.
Garnish the chicken curry with coriander and cashew nuts if using. Serve with basmati rice, naan bread and raita.