Marinating the meat is the key to this light, jalfrezi-style curry because it provides loads of flavour without adding any unnecessary fat.
Always use free range chicken - as well as it tasting better and being kinder to the chickens, it’s naturally lower in fat than the meat on more intensively farmed birds. Explore the BBC News News Sport Weather Shop Earth Travel Capital iPlayer Culture Autos Future TV Radio CBBC CBeebies Food iWonder Bitesize Travel Music Earth Arts Make It Digital Taster Nature Local Terms of Use About the BBC Privacy Policy Cookies Accessibility Help Parental Guidance Contact the BBC Advertise with us Ad choices Copyright © 2016 BBC.
Here’s our own low fat version of this curry classic helping to encourage your ever-shrinking waistline.  It’s a triumph for curry-loving slimmers! Finely chop 4 chillies, deseed them first if you don’t like very spicy food.  Split the remaining 2 from down 1 side without opening them. Next, add the chicken and whole chillies and cook for a further 3 minutes, turning the chicken regularly. Pour over 200ml of cold water, stir in the yoghurt and reduce heat only slightly, enough to simmer the sauce.  Cook for about 8 minutes, stirring occasionally until the chicken is tender and cooked through and the sauce is reduced by about a third.
While the chicken is cooking, heat the remaining tbsp of oil in a clean pan and stir-fry the onion and pepper over a high heat for 3 – 4 minutes until lightly browned.  Add the quartered tomatoes and fry for 2 – 3 minutes, stirring until the vegetables are slightly tender.


Mix the cornflour with 1 tbsp of water to form a paste.  When the chicken is cooked, stir in the cornflour mixture and simmer for a few seconds until the sauce thickens, stirring constantly. When serving take care to remove the chillies and if having with rice we only recommend using about 50g. For your multipurpose use, we have provided nutrition facts label for each of the food items found in our database in an image format. The special bag enables the chicken to cook in its own juice resulting in a mouthwatering, tasty, tender curry. Simple recipe and minimal preparation means you can put your feet up and let the oven do the cooking. Easy Curry Triple Pack - Includes Easy Chicken Curry, Easy Chicken MethiEasy Chicken Jalfrezi. Add the sliced onions and peppers and fry for 5-6 minutes, stirring occasionally until softened.
Add the tomatoes, stir through and cook for 5-10 minutes, or until the sauce is thickened and flavoursome and the tomatoes softened.


Actual results may vary per individual, and should be used inconjunction with a proper nutritionally balanced diet plan and exercise regime. Add three-quarters of the chilli and cook for two minutes then add the marinated chicken and the marinade.
You should consult with a healthcare professional before starting any diet, exercise orsupplementation program, before taking any medication, or if you have or suspect you might have a health problem.
Our dietary supplements are not recommended for persons under the age of 18 unless recommended by a GP.



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