Garlic Chicken Curry with Coriander Sauce

I got this recipe from the February Weight Watchers magazine. I buy the magazines every month, I love them. Variety is so important to staying on track, eating the same things every week is going to get boring and before you know it you have fallen off the wagon. My best advise to keep things fresh and find new recipes wherever you can. I personally wouldn't call this a curry, delicious yet, but not a curry. I made this for a friend who I had not seen in a long time, and she couldn't believe that it was a healthy 'diet' recipe. She had actually asked how bold dinner was in terms of my weight watchers. This one is a recipe I will definitely use again.



Serves: 2
Propoints per serving: 10
Smartpoints per Serving: 9sp
Smartpoints on No Count: 1sp
Ingredients:
Small bunch of fresh coriander
3 garlic cloves, crushed
2 tsp garam masala
1 tbsp mango chutney
2 chicken breast (125g each)
1 tsp veg oil
1 onion sliced thinly
400g chopped tomatoes
100g brown basmati rice - cooked according to pack
2 tbsp fat free greek yoghurt (I couldn't get greek so used fat free natural yoghurt and it worked fine)


Cut the stalks from the coriander and put the leaves to one side. Finely chop the stalks and mix with the garlic, garam masala, chutney and season with salt.

Make small slashes in the chicken breasts and spread the paste over them. Leave to marinate in the fridge for at least 30 minutes.

Heat the oil in a large frying pan and fry the onions for 5 minutes until soft. Add the chicken and marinade and turn to coat in the onions. Fry to 6-8 minutes, turning and stirring frequently.

Add the tomatoes and simmer for around 5 minutes until the chicken is cooked through. Chop the coriander leaves and add half to the sauce and mix the other half with the yoghurt.

Serve with the rice and coriander yoghurt.