The chili, pepper, cumin, cloves, ginger, cardamom and garlic give this protein-rich chicken curry a healthy dose of spiciness. This dish is completely invigorating and will boost your metabolism. Depending on how spicy you like your food (fiery hot or milder), you can reduce or increase the amount of chilli and pepper. Serve with wholegrain rice or a fresh salad.
Weight Watchers Indian Chicken Curry recipe (4 smart points)
1 hour 40 mins
Main 750 g chicken breast fillet 1 dried red chili pepper 2 cloves 12 black peppercorns 1 teaspoon cumin 2 cardamom pods 1 piece of ginger (about 30 g) 3 garlic cloves 1 small onion 3 tablespoons olive oil 2 tablespoons plum jam 3 tablespoons white wine vinegar 6 tomatoes 350 ml chicken stock salt
Fry the spices in a pan until they begin to release their aromas. Let them cool down. Finely crush in a mortar. Peel and chop the ginger, garlic and onion. Fry the garlic and onion in 1 tablespoon oil until golden, then add the ginger. Mix the spices with the garlic, onion, ginger and plum jam in a food processor and puree. Mix in the vinegar. Wash the tomatoes and cut them into small pieces. Wash the chicken breast fillets, pat dry, cut into cubes and lightly salt. In a heavy saucepan, use the remaining oil to brown the meat all around. Add the spice paste and fry for about 1 minute. Add the tomatoes and chicken stock, and bring to a boil. Simmer for about 20 minutes, covered, over medium heat. Season with salt and pepper to taste. Serve over brown rice (optional).
218 Fat: 6 g Saturated fat: 1.1 g Carbohydrates: 8 g Sugar: 3 g Fiber: 2 g Protein: 31 g Cholesterol: 83 mg
WW Points Plus
WW Old Points
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