Chicken curry: 9.93g fat per serve

Serving size: Serves 2-4
Cuisine type: Indian
Cooking time: Less than 60 minutes
Special options: Low fat
Course: Lunch, Main
Favourite flavours: Chicken, Curry

Per serve:
1034kJ
9.93g fat
2.87g sat fat

INGREDIENTS

1 teaspoon oil
1 large finely chopped onion
4 crushed garlic cloves and
1 tablespoon grated ginger
1 tablespoon garam masala
2 teaspoons coriander seeds
2 teaspoons ground cumin
1 teaspoon ground turmeric
400g trimmed, cubed chicken breast fillet
3 finely chopped tomatoes
2 cups chicken stock
150g trimmed and halved green beans
1 cup low-fat plain yoghurt
Steamed basmati rice, to serve

METHOD

Heat oil in a large saucepan on high. Saute onion, garlic and ginger for 2-3 minutes, until onion is tender. Add garam masala, coriander seeds and cumin and turmeric. Cook, stirring, for 1 minute, until aromatic.
Mix chicken, tomatoes and stock. Bring to the boil. Reduce heat to low and simmer for 20 minutes.
Add beans. Simmer for a further 5 minutes, until tender. Remove from heat. Stir through yoghurt.
Serve with steamed basmati rice.

Top tip
Accompany with mango chutney, raita and plain naan bread.

For more low-fat curry, see this week's Woman's Day (on sale May 25).

MESSENGER