This meal's great if you just want an Indian takeaway and can't be rammed cooking - but don't want to order out for fear of packing on 2 pounds at weigh-in next week. This only takes about 30-40 minutes and is absolutely yummy.
(DISCLAIMER: As I'm terrible at measurements, quantities etc.... I don't always put them down accurately. My recipes are always to serve 2 - just use your own common sense. If you make too much, freeze some for another day. If you make too little - learn for next time!)
YOU NEED:
Chopped tomatoes
2 garlic cloves
1 tbsp mild curry powder
1 small onion
Fry Light
Diced chicken
250ml chicken stock
Plain rice
SYNS:
Free
TO MAKE:
Fry onions and garlic in Fry Light over a Low heat for 2-3 minutes. Add the tomatoes, chilli flakes and curry powder and stir until simmering.
Meanwhile, fry the Chicken for 2-3 mins over a High heat in Fry Light. When browned, add the tomato mix and bring to the boil.
Reduce heat to medium, cover and cook for 25 minutes, stirring throughout.
Meanwhile, cook rice according to packet instructions.
Season the mix, spoon over rice and SERVE.
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