Chicken Dupiaza with Pilau Rice
Slimming Eats Recipe
Extra Easy – approx 1 syn per serving
For the Chicken Dupiaza
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
2 tsp of ghee (4 syns)
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 ghee 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.
Add the Diced Chicken and stir thoroughly to coat in all the spices.
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
2 cups basmati rice
2 teaspoon turmeric
2 bay leaf
8 green cardamom pods
salt to season
3 cups of stock
Add the rice to a saucepan, spray with spray oil 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.
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