Lighter DINNERS

Cooking from scratch saves £s and lbs!

- ROSE FOOKS

Easy chicken curry

Using mainly store-cupboard staples, this lower-calorie curry is simple to make. 

SERVES 4 PREP 20 MINS COOK 25-30 MINS

1 Spray a large saucepan with oil and cook the onion for 10 mins until golden. Add the garlic and ginger, and cook for a further 1-2 mins.

2 Add the chicken and potato to the pan and cook for 5 mins. Stir in the spice paste, tomatoes, chickpeas and stock.

3 Bring to the boil, then simmer for 25-30 mins until the sauce has thickened and the chicken is cooked through. Meanwhile, mix the remaining ingredients to make the raita.

4 Serve with rice, scattered with coriander.

Per serving: 310 cals, 5.5g fat, 1g sat fat, 26g carbs

FOOD ED’S TIP

Madras can be on the spicy side, so use a tandoori or tikka paste if you prefer.