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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 2 |
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This was a recipe from one of my recent Weight Watcher cookbooks but I have made some adjustments. It's very simple, very healthy and very tasty. Serve with brown rice or naan bread. Ingredients:
200 g chicken, diced |
1 onion, sliced |
1 green pepper, sliced |
4 cm fresh ginger, peeled and grated |
2 garlic cloves, crushed |
1 teaspoon chili flakes (or more to taste) |
4 cardamom pods, seeds only |
2 teaspoons ground cumin |
2 teaspoons turmeric |
2 teaspoons ground coriander |
3 tablespoons low-fat plain yogurt |
1 (400 g) can chopped tomatoes |
330 ml water |
Directions:
1. Cook the meat in a saucepan for 3-4 minutes until browned all over. Remove from the pan and set aside.
2. Add the onion and pepper to the pan and stir-fry for 5 minutes until beginning to brown.
3. Add the ginger, garlic and spices, cook for 1 further minute before adding the yogurt, tomatoes and finally add the meat back inches
4. Stir in 330 ml water, bring to the boil, cover and reduce the heat. Leave to simmer for 1 hour until tender.
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