A creamy and fragrant chicken curry doesn’t have to be between 500 to 600 calories. Chef Alexandra Prabaharan brings it down to just 462 calories without skimping on flavour or fragrance. (Love curries? Click here for more curry recipes.)
- 500 g Chicken Breast
- 2 tbsps Salt
- 4 Cardamom Pods
- 2 Cinnamon Sticks
- 4 Cloves
- 2 Star Anise
- 2 stalk Lemongrass
- 2 stalks Curry Leaves
- 1 Onion , sliced
- 2 Tomatoes , deseeded and quartered
- 1 tbsp Chilli Powder
- 1 tsp Tumeric Powder
- 2 tbsps Meat Curry Powder
- 2 cm Ginger, sliced thinly
- 3 cloves of Garlic
- 1/2 cup Low Fat Milk
- 1 cup Brown Rice
- Salt and Pepper, to taste
- 1 handful of Cilantro
Cook the brown rice as per normal, 1 cup rice with 2 cups water.
Cut the raw skinless chicken into cubes. Marinate the chicken with a bit of the turmeric powder, chilli powder, salt and oil. Leave for 30 minutes.
Blend the ginger and garlic until it forms a paste.
Blend the cashews with 3 tbsp water to form a nut paste.
In a stainless steel or heavy pot, heat oil.
Toss in the star anise, cinnamon sticks, cloves and cardamom along with the lemongrass and curry leaves. Saute until fragrant.
Add in onions and garlic-ginger paste. Saute until onions are soft.
Add in tomatoes.
Put in chicken pieces and remaining turmeric, chilli and curry powder.
Add in hot water until you reach your desired consistency.
Stir until chicken is well coated. Simmer for 10 minutes.
Add in the nut paste, milk and salt. Simmer for 20 minutes.
Taste to make sure the flavour is balanced. Remove spices before serving. Garnish with cilantro.
Serve the chicken curry on top of the cooked brown rice