Chicken Dupiaza with Pilau Rice

Slimming Eats Recipe

serves 4

Extra Easy – approx 1 syn per serving

 

For the Chicken Dupiaza

Ingredients

800g Diced Chicken Thigh or Breast Meat (any skin and fat removed)

350ml of Chicken Stock

2 Teaspoons fresh grated Ginger

4 Garlic Cloves Crushed

2 Teaspoons Turmeric Powder

2 teaspoons of cumin seeds

2 teaspoons of ground coriander

2  teaspoon of Chilli Powder

2 Teaspoons Garam Masala Powder

4 Large Onions (or 8 small) Chopped (half for the onion puree)

2 sticks of celery, chopped

2 carrots, chopped

100ml Fat Free Natural Yogurt

2 Tablespoons Tomato Puree (1 syn)

2 teaspoons of low fat spread (2 syns)

Method

Bring a small pan of water to the boil and add half of the chopped onions. Boil until soft, drain and puree with a hand blender or in a food processor. Set aside, this is your onion puree

Heat a large saucepan, add the low fat spread until melted and then add the remaining chopped onions, celery and carrot and reduce the heat to low. Cook the vegetables gently until they turn a golden brown colour.

Make a paste of the ginger, garlic, cumin seeds, coriander, Turmeric, Chilli powder and Garam Masala with a little water. Add to saucepan and stir in well, frying for a couple of minutes.

Now add your 800g Diced Chicken and stir thoroughly to coat.

Mix the Yogurt, Tomato Puree, Onion Puree, together in a jug with the water or stock and pour into the saucepan and mix in well. Turn up the heat until the sauce begins to simmer and leave to simmer for 15-20 Minutes. Stir occasionally.

You can also use lamb or beef or mixed vegetables for a variation on the dupiaza

For the Pilau Rice

Ingredients

Butter Frylight or Pam Spray

2 cups basmati rice

2 teaspoon turmeric

2 bay leaf

8 green cardamom pods

8 cloves

salt to season

3 cups boiling water

1 veg stock cube

Method

Add the rice to a saucepan, spray with butter frylight or pam spray to coat and turn on the heat.

Add the spices and salt.

Add the boiling water.

Cover with lid and simmer on a low heat until stock has absorbed (avoid stirring)

Serve with your curry and top with some freshly chopped Coriander.