Serves 2
Ingredients
1 Red Onion, finely sliced (s)
1 Chilli, deseeded & finely chopped (s)
1 tbsp. Cumin
1 tbsp. Cinnamon
1 tbsp. Sweetener
1 tbsp. Cornflower (3.5syns/2= 1.75 per person)
2 Red peppers, chopped into small pieces (s)
2 tbsp. Light soy sauce
2 tbsp. Tomato puree
2 tbsp. Red wine vinegar
2 tbsp. Madras curry powder
2.5cm Cube of ginger, grated
3 Spring onions, chopped (s)
4 Tomatoes, chopped (s)
100g Cooked basmati rice
150mL Chicken stock
200g Cubed chicken breasts (p)
Method
In a bowl, mix together the stock, soy sauce, tomato puree, vinegar, sweetener, madras curry powder & cornflower, set aside.
In a frying pan sprayed with frylight, cook the chicken until white, set aside.
Cook the onion, peppers until soft then add the ginger, cook for 1-2 mins, add the chicken , tomatoes & stock, bring to a boil then reduce to a simmer for 10 mins or until the chicken is cooked & the sauce has thickened, sprinkled the chopped spring onions & serve on a bed of basmati rice.
SOURCE :http://www.socialslimmers.com/slimming-world-recipes/3666-pete-s-recipe-book-28.html
