Hot & Spicy Low-Fat Curry
This is a very simple but spicy dish that can be made with chicken, lamb or vegetables. Simply adjust the cooking time to suit.
Nutrition Facts
Servings: 2
Amount Per Serving
% Daily Value*
Calories 290
14%
Calories from Fat 101
Total Fat 11.3g
17%
Saturated Fat 1.9g
9%
Unsaturated Fat 7.9g
Trans Fat 0.0g
Total Carbohydrate 13.1g
4%
Dietary Fibre 3.2g
12%
Sugars 7.3g
Protein 34.0g
68%
Cholesterol 96.0mgs
32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Ingredients
- 300 g (10 oz) cubed chicken, lamb or vegetables
- 2 tomatoes, chopped
- 1 onion, thinly sliced
- 1 small capsicum pepper, chopped
- 1 tbsp lemon juice
- 1 tbsp chopped coriander
- 1 tsp garlic & ginger paste
- ½ tsp chilli powder
- ½ tsp coriander powder
- ½ tsp salt
- ¼ tsp fenugreek seeds
- ¼ tsp kalonji
- Chopped green chillis according to taste
- 1 tbsp vegetable oil
Instructions
- Heat the oil in a pan over a medium heat and fry the kalonji and fenugreek seeds for 1 minute.
- Add the onions and garlic & ginger paste and stir-fry until the onions are golden.
- Add the tomatoes, lemon juice and spices and continue to stir-fry for 3 minutes.
- Add in the chicken with its marinade together with the sugar. Simmer for 15-20 minutes until the chicken is tender.
- Add the chicken and cook for a further 7-8 minutes.
- Add the capsicum, chillis, chopped coriander and 60 ml (4 tbsp) of water. Cover and simmer gently for 10 minutes.
- Stir well and serve.
Titli’s Tips
Serve with boiled rice or a chapatti.
The hotness of this dish depends on the type and number of chillis you put into the sauce. You have been warned!
If you are using lamb for this dish it is best to brown the lamb in a tsp of oil before adding it to the pan.
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