Total Calories 1078, feeds 4 = 270 Calories
500g chicken breast diced (530 calories) 5 tbsp tandoori spice (128 calories) 1 ½ tbsp can't believe it's not butter light (90 calories) 5 green cardamom pods lightly crushed 1” cinnamon stick 4 cloves 2 small onions finely chopped (42 calories) 1 heaped tbsp grated ginger (10 calories) 1-2 green chillies slit lengthwise 3 calories) 2 tsp paprika (12 calories) 2 tsp curry powder (any) (12 calories) 2 tsp garam masala powder (12 calories) 3 tbsp tomato puree (30 calories) 120ml Elmlea single light cream (149 calories) 5 teaspoons sweet freedom syrup (60 calories) 1/2 tsp fenugreek leaf powder Salt to taste Chopped coriander for garnish Marinate chopped chicken for few hours in the tandoori spice then oven cook till tender.
Heat a heavy bottom sauce pan and add the butter. Add green cardamom, cinnamon stick and cloves. Fry for 20 seconds, add the onions and sauté for 5-7 mins on medium heat until they take on a light brown colour.
Add the grated ginger and slit green chillies. Fry for a further minute and add the curry powder, paprika, garam masala powder along with the tomato puree. Stir well and cook for a couple of minutes. Now gradually add the cream stirring continuously to mix all the spices with the cream. Simmer and cook for 2-3 minutes. At this stage add a splash of water if the curry is too thick. Stir in the syrup and the fenugreek powder. Season to taste. Now add the cooked chicken pieces and simmer the curry on a low heat for 8-10 minutes. Garnish with coriander and serve.
All calories are taken from The UK's top rated diet website | Nutracheck you can also find calories on the NHS website Calorie checker - NHS (www.nhs.uk) which is also powered by the Nutracheck app.