A healthier version of a popular Indian dish. Watch the video on how to make this recipe.
1 Tbsp canola oil
1 onion, peeled and diced
3 cloves garlic, crushed
500g chicken thigh fillets, boneless, skinless, diced
1 Tbsp curry powder
1 tsp garam masala
40 ml tomato paste
½ cup water
½ cup evaporated milk
2 cups frozen mixed vegetables e,g, carrots, peas, New Zealand sweet corn kernels
fresh coriander, to garnish (optional)
Heat oil in a large saucepan over low heat.
Add onion and cook until soft.
Add garlic, chicken, curry powder and garam masala to the saucepan. Stir and cook gently for 5 minutes.
Add tomato paste and water.
Cook gently until chicken is cooked through and no longer pink in the middle.
Add evaporated milk and frozen vegetables and return to a gentle simmer.
Remove from heat.
Garnish with coriander (if using).
Serve over cooked rice or with warm naan bread.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||2.4g|