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.
  Serves:  2       Print   FavoriteLoading Add to My Favourites
  • 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
  1. Heat the oil in a pan over a medium heat and fry the kalonji and fenugreek seeds for 1 minute.
  2. Add the onions and garlic & ginger paste and stir-fry until the onions are golden.
  3. Add the tomatoes, lemon juice, salt and spices and continue to stir-fry for 3 minutes.
  4. Add the chicken and cook for a further 7-8 minutes.
  5. Add the capsicum, chillis, chopped coriander and 60 ml (4 tbsp) of water. Cover and simmer gently for 10 minutes.
  6. 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.

Nutrition Facts
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
Amount Per Serving       % Daily Value
Total Carbohydrate 13.1g 4%
Dietary Fibre 3.2g 12%
Sugars 7.3g
Protein 34.0g 68%
Cholesterol 96.0mgs 32%
Percent Daily Values based on a 2,000 calorie diet.