Here’s another recipe picked up from TV (back in 2006). Ainsley Harriott’s quick and low-calorie chicken curry tastes much more complex than it is to make. Serve with mango chutney, raitha and steamed broccoli to make a complete meal. You can keep the rice plain if the embellishments don’t appeal or time is tight.
2 tsp vegetable oil
1 onion, sliced
300g (dry weight) basmati rice, cooked with 0.5 tsp turmeric
25g (1oz) seedless raisins
1-2 tbsp flaked almonds (optional)
chopped fresh coriander, to garnish (optional)
500g carton passata
3 tbsp hot curry paste
400g cooked boneless tandoori or tikka chicken breasts, cut into bite-sized pieces
150ml 0% fat Greek yoghurt
0.5 tsp caster sugar
salt and freshly ground black pepper
Put the rice and turmeric on to cook. Drain when done.
Place the passata in a small pan, stir in the curry paste and heat gently.
Meanwhile, for the rice, heat the oil in a wok and stir-fry the onion for 4 minutes until nicely browned. Add the raisins and almonds and fry until the raisins swell and the almonds take on a little colour. Stir in the cooked rice and heat gently for 3-4 minutes, adding a splash of water if the mixture is a little dry.
Add the chicken and yoghurt to the tomato mixture, bring to the boil and simmer for 2 minutes until warmed through. Stir in the sugar and season to taste.
Season the rice and divide between serving plates. Spoon over the chicken mixture and garnish with coriander, if using.