Spicy Chicken Curry with Saffron Rice

Spicy Chicken Curry

1 chicken breast
3 spring onions
2 tsp minced garlic
1/2 tsp ground ginger
1/2 chilli powder
1 tsp curry powder
1 birds eye chilli       
2 tbsp tomato puree
1/3 cup water
1 tsp salt       
Fresh coriander
                              
Cook the onion and chicken in fry light. Add the spices and chilli and cook. Add in the tomato puree and water and cook on low heat allowing the sauce to thicken. Stir in fresh torn coriander before serving.

Saffron Rice

1 pinch of saffron
1 pinch of cumin seeds
1 tsp peppercorns
1 tsp cloves
1 tsp salt
1/2 cup of rice       

Cook the spices in fry light in a pan, add in the rice and cook, adding in water a bit at a time allowing it to absorb. Continue until the rice tastes cooked through.

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Cod and Aubergine Curry


Serves 2 (1.5 syns per portion)

1 onion
1 garlic clove
1 inch piece of ginger, grated
1tsp salt
1/2 tsp each of cumin, coriander, garam masala, curry powder
1 tsp dried curry leaves
A handful of chopped coriander
1 tbsp tomato puree
2 tbsp coconut milk
1 large aubergine
2 pieces of white fish

Saute the onion in fry light. Once half cooked add in the garlic, ginger and the aubergine. Mix the spices and curry leaves with the tomato puree and salt and 1 cup of water. Then pour this onto the aubergine. Stir in the coconut milk and half of the chopped coriander. Then simply place the fish onto the vegetables and cover the dish. The fish will steam cook in about 10-15 minutes. When cooked, spoon into bowl and sprinkle the remaining coriander before serving.

Chicken Jalfrezi

Serves 2 (syn free)

1/4 tsp cumin
1/4 tsp ground coriander
1/2 tsp curry powder
1 green chilli, deseeded and chopped
1 tsp salt
1 tsp canderel
1 onion, diced
A (walnut sized) piece of ginger grated
1/2 orange/red pepper, sliced
1/2 yellow/green pepper, sliced
200g chicken, diced
1/2 tin chopped tomatoes, blended in a jug

In a pan, brown the onions in fry light. Add in the chicken and the cumin, coriander and curry powder and cook. Add in the peppers, ginger and chopped chilli and cook for a minute or two, then add in the blended tomatoes, salt and canderel. Taste and add more salt to taste if needed.