Lightened-up chicken korma
We’ve reduced calories in our korma by using
Greek yogurt instead of cream.
Easy/Prep ahead. Prep: 5 mins. Cook: 30
mins. Serves 4
Ingredients
·
1 onion, chopped
·
2tbsp oil
·
2tbsp korma paste (we used Patak’s)
·
1tsp each chopped garlic and ginger
·
300g (10oz) chicken breasts, diced
·
100g (4oz) 2% Greek yogurt
·
1/2tsp sugar desiccated coconut, toasted flaked
almonds and coriander, to serve
Directions
1.
In a saucepan, cook the onion in the oil on a
low heat for 5 minutes. Add the curry paste, garlic, ginger and 100ml (4fl oz)
water, and cook for 5 minutes, stirring occasionally.
2.
Season the chicken, add to the pan and fry for 2
minutes, then add 100ml (4fl oz) water, bring to a gentle simmer, cover and
cook for 10 minutes. Stir through the yogurt and sugar, and simmer uncovered
for 5 minutes. TO SERVE, stir through a little coconut, season and serve
garnished with more coconut, almonds and coriander.
Per serving: 131 calories, 4g fat (2g
saturated), 4g carbohydrate
Tomato, mozzarella and basil sandwich
This recipe takes a cheese and tomato
sandwich to new heights!
Easy/Prep: 5 mins. Cook: 20 mins. Serves 2
Ingredients
·
250g (9oz) red and yellow cherry tomatoes, some
halved
·
1tbsp olive oil
·
1tsp balsamic vinegar
·
2 sliced thick granary bread
·
100g (4oz) mozzarella, torn into small chunks
·
2tbsp pesto small handful basil leaves
Directions
1.
Heat the oven to 200C, 180C fan, 400F, gas 6.
Place the cherry tomatoes on a baking sheet and drizzle with the oil and
balsamic vinegar. Roast for 15 minutes until soft and beginning to break down.
2.
Heat the grill to medium/high. Toast the granary
bread until golden on both sides. Spoon over the cherry tomatoes and scatter
with the mozzarella. Return to the grill until just melted. TO SERVE, drizzle
with the pesto and scatter over the basil leaves.
3.
Per serving: 422 calories, 30g fat (9g
saturated), 26g carbohydrate
