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A delicious low fat dinner. Served with rice it's very filling. Variations with beef, pork or tofu are available. Serves 4.
Ingredients
- 800g skinless chicken breasts
- cooking spray
- 1 medium onion, diced
- 1 teaspoon crushed garlic (in jar)
- ½ teaspoon crushed ginger (in jar)
- 1 teaspoon cinnamon
- 1 teaspoon tumeric
- 1 teaspoon dried coriander
- 2 teaspoons paprika
- ½ teaspoon cumin
- ½ teaspoon chilli powder
- 2 teaspoons chicken stock powder
- 4 tablespoons no added salt tomato paste
- 1 tablespoon cornflour
- 1 x 375ml can evaporated light milk
Method
Cut chicken into bite sized pieces.
Coat a large non-stick frypan or wok with cooking spray.
Sauté chicken, onion, garlic and ginger until chicken pieces are nearly cooked.
Add all spices and stock powder to pan. Combine with chicken for 1 minute.
Add tomato paste and fold through chicken.
Blend cornflour with milk in a small bowl then add to pan, stirring continuously. Mix well until boiling.
Serve with basmati rice.
Tips
For a variation replace chicken with either lean rump steak, butterfly pork steak or 600g tofu.
