Sunday, 16 February 2014

Healthy Curry Sauce


Serves 3

2 tablespoons of real butter
2 tablespoons of curry powder
1 can of light coconut milk
1 medium onion (diced)
2 chicken stock cubes

1 tablespoon pb2 (optional)
I also used 1 of each dorot frozen cubes of ginger, garlic, coriander and chilli, but fresh would be even better.

1. Add the butter to a pot over a low to medium heat then add in the curry powder once melted and mix to form a paste, add in the coconut milk, stir and then simmer over a medium heat.

2. In a pan add the onion, spices and stock cubes, once cooked add to the sauce.

3. Let the sauce simmer over a medium to high heat for around 40-50 minutes stirring occasionally until it's reduced down to a nice thick sauce. This bit does take a while but it's so worth it when it's done!

4. I steamed my chicken and then poured the sauce over and served with brown rice, pitta bread and poppadoms.

Per serving without the chicken; 197 calories | 19.6g fat | 15.3g sat fat | 2.8g carbs | 1.7g protein.

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