This curry would work just as well with prawns so I’ve added
a little caveat at the bottom if you’d prefer to give that version a try, just
remember to use the precooked prawns as they only need warming through.
Ingredients
(This is two good portions, feel free to scale up as you
like but as it’s almost free I say go for it!!)
500g diced skinless chicken breast, all visible fat removed
Medium curry powder
Garlic granules
1 red onion finely diced
1 red chili finely chopped (optional)
½ pint chicken stock (stock cube/ pot and water)
Fry light (use the coconut one if you have it)
3 pots fat free Greek Muller Light coconut with lime yogurt
Jasmine rice
1 lime for garnish
Method
Put the diced chicken breasts in a bowl, sprinkle curry
powder and garlic granules liberally over the meat and set to one side.
Finely dice the onions and chili (I leave the seeds in)
Spray your pan (big enough for stock and chicken!) with fry
lite and over a medium heat sauté the onions, you’re not looking to brown them
so keep the heat down. Add the chili if
you’re including them
Once the onions have started to cook make up your chicken
stock. I just use a chicken stock pot
with boiling water and add a little curry powder to this also. Once stock cube/pot has dissolved in the water
add the liquid to the onions and reduce the heat slightly. Simmer the liquid until it reduces slightly.
Add the chicken and turn up the heat, simmer until the
chicken starts to cook
At this point add the rice to a separate pan and cook,
follow the instructions but the rice will take about 10-12 minutes
Gently simmer the chicken, turning to make sure it’s cooked
through. I usually wait until its
changed colour and scoop a chunk out, cut it open and check. Chicken does not take three weeks to cook, it
will be moist and juicy and cooked through in about 15 minutes!
When the rice has about 5 minutes left use a ladle or large
spoon to remove some of the chicken broth.
At same time reduce the heat on the remaining broth to medium. Put the broth you’ve removed in a small bowl
and add the 3 coconut yogurts. Removing
it from the heat and mixing in a pot ilke this warms the yogurt gently and
stops the sauce splitting.
Give it a good mix and if you like add a little more chicken
stock, mix again and put the coconut mix back in with the chicken, you’re warming
it through at this stage so you don’t need it to be boiling but bubbling I fine. I add another teaspoon of curry powder at
this stage, miss it out if you don’t like it too spicy.
When the rice is cooked put in a sieve to drain and set
aside for a couple of minutes to steam as your curry sauce warms
Using a ramekin, teacup or similar squash the rice inside so
it’s tightly packed (you want it to take the shape). Place your plate or bowl on the top and turn
upside down so the bowl is now resting on the empty plate and move around so it’s
where you want it.
 |
| Leave the ramekin on until you added your curry to adoid drips on te rice!! |
Before removing the bowl add your curry (stops curry drips
on the rice!). When you have as much as
you want grate your lime zest ready and remove the bowl. You will have a perfect shape of rice.
Sprinkle with the
grated lime zest and you’re all done.
Enjoy!
 |
| Almost syn free Thai Chicken Curry |
If you’d like to do this with prawns instead it’s super
easy:
Do the onions and chicken stock the same, put the rice on
and when you’re 5 minutes from the end and you take out some stock to add the
yogurts put the prawns in the pan with the remaining chicken stock. When you add the coconut sauce cover the
prawns and heat it all through. Couldn’t
be easier!
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