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Chicken & Mushroom Curry
Serves 4 – 140 calories (4g fat) per portion

450g (1lb) uncooked diced boneless chicken breast 2 tblspns curry paste
1 medium onion – chopped 2 tblspns curry powder
2 cloves garlic – crushed 340g (12oz) mushrooms – sliced
1 tblspn flour to thicken Salt to season
¾ pint stock made with chicken stock cube

In a non-stick pan, dry fry the chicken, onion, garlic and mushrooms for about 5 mins. Once the juices start to flow add the curry powder and paste. Stir well so all the chicken and vegetables are coated with the spices. Cook for 2-3 mins. Add the stock, bring to the boil then turn down the heat, cover and simmer for 35-45 mins (ensure chicken is cooked through). Mix the flour with a little water to form a paste and stir into the curry to thicken. Cook for a further 4-5 mins and enjoy with boiled rice or wedge potatoes. (Jan likes the potatoes seasoned with rosemary and garlic.)

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