Serves 6

2 syns for entire recipe on Red or Extra Easy

Ingredients

600g of chicken thigh (skinned and all fat removed)

1 medium sized cauliflower head, broke into florets

2 medium onions

4 ripe tomatoes, skinned and deseeded, then roughly chopped

4 cloves of garlic, crushed

1 tablespoon of fresh grated ginger

1 large carrot, finely chopped

230ml of passata

400ml of chicken stock

8 cardamom pods

4 cloves

2 teaspoons of cumin

2 teaspoons of coriander

2 teaspoons of turmeric

1 teaspoon of garam masala

1 teaspoon of chilli powder

1/2 teaspoon of all spice

1/2 teaspoon of celery seeds

1 bay leaf

2 teaspoons of low fat spread

Salt and Black Pepper

Method

Heat a large saucepan, add the low fat spread and once melted. Add the onion, garlic and ginger, sauté for 3-4 mins until golden. Add the carrot, chopped tomatoes and spices and mix thoroughly.

Add the stock and passata and place in the chicken thighs, bring to the boil, then reduce heat and simmer for approx 1 hour. Add the cauliflower half way through cooking time.

Season with Salt and Pepper.

Adjust spices according, depending on how spicy you like your curry.

Serve with a dollop of fat free natural yoghurt

Filed under: chicken, main course