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Indian Chicken Curry
Ingredients
- 570g Chicken, Breast, Diced, Average
- 1 Tbsp/15ml Oil, Vegetable, Average
- 10g Butter, Fresh, Average
- 3 Cloves/9g Garlic, Raw, Average
- 1 Med/180g Onions, Raw, Average
- 3 Tbsps/45g Garam Masala, Average
- 1 Tsp/5g Coriander, Seeds, Ground, Schwartz
- ½Tsp/2.5g Mint, Dried
- 1 Glass/200ml Water, Mineral Or Tap
Method
- Heat the oil and butter in a wok or large, heavy frying pan. Crush the garlic and chop the onions.
- Add the garlic and onion and stir fry for about 5 minutes until onion is golden.
- Stir in the garam masala, coriander and mint. Add the chicken and cook over a moderate heat for 5 minutes, stirring occasionally.
- Add the water, stir, and simmer without a lid for 10-15 minutes until the chicken is cooked and sauce has thickened.
If you like fresh coriander, stir in a tablespoon, chopped, prior to serving.
| Price | Calories | |
|---|---|---|
| Average Indian Takeaway Meal | £10.00 | 1,500 kcal |
| Home Cooked Indian Meal | £1.50 | 279 kcal |
| Saved per Week | £8.50 | 1,221 kcal |
| Saved Over 8 Weeks | £68* | 9,768 cal |
| Weight Loss Over 8 Weeks | 2.8 pounds!* | |
*Based on swapping 1 takeaway a week for a home cooked version.
Taken from: The Great Calorie Crunch - Save Money and Lose Weight
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Recipe Info
| Preparation Time | 10 mins |
|---|---|
| Cooking Time | 30 mins |
| Serves | 4 |
Nutrition Data per Serving
| Calories (kcal) | 279.1 |
|---|---|
| Carbohydrate (g) | 9.2 |
| Protein | 38.5 |
| Fat (g) | 10.5 |
| Fibre (g) | 0.8 |
| Fruit and Veg | 0.6 |
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