- 1 large onion (blended)
- Fresh garlic and ginger about a tbs blended.
- 190grams chicken breast. All visible fat removed
- Coconut oil 10grams in solid form
- 1 tablespoon of mixed Kashmiri powder (mild)
- 1/2 tsp cumin powder
- 1/2 tspcoriander powder
- 1/2 tsp of turmeric
- 1/2 tsp chilli powder( optional)
- salt to taste
- curry Leaf
- Bay leaves
- Finger tip size cinnamon stick
- 1 tsp tomatoe purée
All the ingredients above are 100% fresh, there are no preservatives or any additives.
In a non stick pan add the coconut oil, then add the onion,fresh garlic,ginger, curry leaves Bay leaves and the cinnamon stick. Stir all the ingredients together, allow the onions to cook for about 10 minutes on a high heat stirring as you go so the pan doesn't burn.If u feel like that it is sticking to the pan add a little water.
Then add all the spices and the tomato purée, stir well put the heat on medium and allow to cook. This is known as cooking the mushla, let this cook for around half an hour max, longer you cook this, the tastier your curry will be this is the main element of your whole dish.
Add the chicken stir and leave on a low heat and let it cook keep stirring in between, again if you feel like it is sticking to the pan just add a little bit of water and stir.
Leave to cook for further 20 minutes, the sauce will thicken up. Once your chicken is fully cooked turn off the heat.
And that's it that's your dish done, that is your chicken dish done you eat this after you have done a workout or after you've had a busy day with 170 g of white cooked rice and 155grams of greens enjoy!!
For all you that follow slimming world, replace the coconut oil with the spray oil, and this will be a completly syn free meal.
Let me know how your's went, share
some pictures, share your ideas and let me know what went wrong, what
went right. What might you do different. Did you experiment with more
spices? Did you add bit more stuff did you take away anything?
Feedback is most welcome