Chicken Curry

CHICKEN KORMA

Ingrediants
4 chicken fillets
1 onion
1 cal spray oil/olive oil
Mild curry powder - Tesco
Chicken stock - 1 pint
Tomatoe puree
Spoonful of sugar / sweetener
creamed coconut / lite coconut milk
600ml Single cream / 500g low fat fromage frais
Sliced banana[s] - optional

Method

• Heat oven to 200 degrees
• Fry the onion and diced chicken until the chicken is browned all over
• Add the curry powder. I usually put all of an 80g Tesco container in.
• Add everything else except the coconut and banana[s]
• Cook for 45 mins in a covered casserole dish then
• Add the coconut and optional banana
• Cook for further 15 mins

Notes

• If you're using more chicken you may need more curry powder.
• The alternatives for cream, creamed coconout and sugar reduce the calorie content significantly