Chicken Curry

Ingredients for  4  Servings

• 1Kg

  Chicken thighs, skinless, boneless and cut into large pieces
• 400g

  Tin of chopped tomatoes
• 300ml

  Chicken stock
• 1

  Onion, peeled and finely chopped
• 1 tbsp

  Mild or medium curry powder
• 2 tsp

  Ginger, peeled and finely grated
• 2 tsp

  Garlic, crushed
• 1 tsp

  Ground cumin
• 1 tsp

  Ground coriander
• 1 tsp

  Ground cinnamon
• 1 tsp

  Paprika
• ½ tsp

  Cardamom seeds, crushed
• ¼ tsp

  Ground cloves
• ¼ tsp

  Turmeric
• ¼ tsp

  Artificial sweetner
• -

  Salt and freshly ground black pepper
• -

  Low calorie cooking spray
• To Serve

• -

  Freshly chopped coriander leaves
• -

  Fresh green chilli, sliced

Approximate Times

• Preparation :

  Less than 10 minutes
• Cooking :

  30 minutes to 1 hour

Method

1. Place the chicken on a plate, season well and set aside.
2. Spray a frying pan with low calorie cooking spray and place over a medium heat. Add the onion and stir-fry for 5-6 minutes or until starting to lightly brown.
3. Stir in the ginger, garlic, cumin, coriander, cardamom, cloves, cinnamon, curry powder, paprika and tumeric and stir-fry over a high heat for 1-2 minutes.
4. Add the chicken and cook for 2-3 minutes until sealed, then add the tomatoes, stock and sweetner. Bring to the boil, cover tightly, reduce the heat to low and allow to simmer gently for 40-45 minutes, stirring occasionally until the chicken is cooked through.
5. Remove the frying pan from the heat, adjust the seasoning to taste and serve garnished with freskly chopped coriander and sliced green chillies.