Ingredients: (Serves 2)
2 Chicken Breast, Cut Into Cubes
1 Red Onion, Roughly Chopped
1 Small Butternut Squash, Roughly Chopped
1 Green Pepper, Roughly Chopped
3 cloves Garlic, Finely Sliced
1 Thumb Size Piece of Ginger, Finely Chopped
1 Pak Choi, Chopped Roughly
Juice of Half a Lime
2 Tb Sp Madras Spice
1 Tb Sp Turmeric
1 Tb Sp Garam Masala
3 Tb Sp Tomato Paste
4 Tb Sp Chopped Coriander
400mls Chicken Stock
Salt to Taste
Low Fat Cooking Spray
1. Heat a wide based large pot over a medium-high heat, spray with low fat cooking spray, add the butternut squash and cook until lightly coloured.
2. Add the onion, garlic & ginger and continue to cook for 5 mins until the onion has softened but not coloured.
3. Add the pepper followed by the madras, turmeric and garam masala, cook for approx 5 mins while continually stirring to ensure the spice does not scorch.
4. Add the pepper followed by tomato paste, stir until the it has formed a thick paste.
5. Add the chicken stock and lower the heat to a gentle simmer.
6. Allow to simmer for 15 minutes before adding the cubed chicken.
7. Allow to cook for approx 20 minutes until the curry has reduced to desired thickness.
8. Add the pak choi and allow to cook for a further 2 mins.
9. Finish by adjusting the seasoning with salt, sprinkle over coriander and drizzle with low fat yoghurt.