Tesco's "David's Hot or Not Chicken Curry"

You know those adverts that Tescos are doing at the moment about "real" peoples recipes.....well today we tried "David's Hot or Not Chicken Curry......

I've re-presented the recipe here for you but I haven't changed it really (the original is here).....didn't need to, I put it through the WW recipe builder and it came out at 3sp (the only concession I made was to use spray oil instead of three tbsp of veg oil in the recipe)

I loved it but hubby thought it was too spicy (but thats down to the kind of paste I used....I used the Gujerati paste recommended....I'm going to try it with other variations of pastes to suit hubbys taste), even though I put a tablespoon of yogurt in at the end just before serving up. I served it with Cauli rice, a little side of onion lemon and mint and a poppadom (1sp)

I'm definitely doing this again for those nights when himself has something totally naughty that I don't eat!!! But I'm going to change the way I do it because I didn't like the waiting about for the chicken breast to grill.....I think I'm going to cut the chicken into strips and marinade it then grill the slices to sit on top of the sauce.

Lets stay strong guys

Sue
x

Ingredients

3 tbsp low-fat natural yogurt, plus extra to serve

2 1/2 tbsp Tesco Gujarati curry paste or the Indian curry paste of your choice 

2 chicken breasts  

2 tsp vegetable oil1 red onion, sliced
1 garlic clove, grated5cm piece ginger, peeled and grated
1 x 400g tin chopped tomatoes100g green beans, stalks removed

salt

black pepper

Method
Put the yogurt and 1 tbsp curry paste in a bowl, add the chicken and stir until coated. Leave to marinade for at least 15 minutes, or up to 1 hour, to allow the flavours to develop.

In a frying pan, heat the oil, add the onion and fry over a medium heat, until soft. Add the garlic and ginger and fry for a further 1-2 minutes.

Add the remaining curry paste and stir through until everything is coated. Stir in the chopped tomatoes and green beans; season. Leave to simmer on a low heat for about 15 minutes, until thickened slightly.

Put the chicken on a foil-lined baking sheet and grill, under a medium-high heat, for 6-8 minutes on each side. Once cooked through, slice into 2cm cubes and mix into the curry (I sliced mine into slices).

Serve with accompanyment of your choice (adding appropriate sp)