Ww Chicken and Vegetable Curry. |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Full meal 10 1/2 points. You can make this and freeze it for lunch. YUM! (supposedly feeds 4, but DH and I ate the entire thing!) Ingredients:
low-fat cooking spray |
12 ounces chicken breasts, diced |
1 onion, chopped |
8 ounces potatoes, peeled and diced |
8 ounces carrots, sliced |
2 garlic cloves, crushed |
2 green chilies, de-seeded, chopped finely |
3 tablespoons tikka powder |
1 3/4 ounces dried red lentils |
400 g chopped tomatoes |
10 fluid ounces chicken stock |
2 tablespoons fresh cilantro (chopped) |
Directions:
1. Heat a large non stick frying pan and spray it with low fat cooking spray. Add the chicken and stir fry over a high heat until it is evenly browned.
2. Add the onion, potatoes, carrots, garlic, chillies and curry powder to the pan. Stir well so that all the ingredients get an even coating of the curry powder. Cook for 2 minutes.
3. Stir in the lentils, chopped tomatoes, stock and seasoning, and bring to the boil. Reduce the heat, cover and simmer for 1 hour, stirring from time to time.
4. Sprinkle with cilantro.
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