Chicken curry

A symphony of flavours, this chicken curry is a delicate blend of exotic spices. Low in carbohydrates, it's a perfect dish for diabetics, allowing you to relish every bite without sacrificing blood sugar control.

Ingredients

• Chicken boneless, (450g)
• Garlic and ginger mixed paste, 1 tbsp
• 2 medium tomatoes
• Onions, 1 cup, diced
• Water, ¼ cup
• Cumin powder, 1 tsp
• Juice of half a lemon
• Cooking oil, 1 tbsp
• Salt, to taste
• Cilantro leaves, for garnish

Method

1. Add olive oil to a pan and put on a low-medium heat.
2. Add the diced onions and sauté until transparent.
3. Stir in the ginger-garlic paste and cook for about a minute, until aromatic.
4. Thoroughly cover the chicken in cumin, with a dash of salt.
5. Add the diced chicken to the pan and sauté for a few minutes.
6. Add the tomato chunks and stir well.
7. Pour the mixture from the pan into a pressure cooker and cook for 8-10 minutes.
8. Remove from heat, wait 5 minutes, then open the pressure cooker and add lemon juice.
9. Check the curry's consistency. If it’s too thick, add a little water or coconut milk to thin it out.
10. Pour the chicken curry into dishes for serving.
11. Add chopped cilantro leaves as a garnish for a vibrant flavour boost.

Storage: Store the chicken curry in an air-tight container and allow to cool to room temperature before refrigerating. Consume within a few days.

Nutritional information

Per serving:

Calories - 218kcal

Fat - 15g

‍Carbohydrate - 7g

Protein - 24g

Sodium - 398mg

Iron - 2mg

Fibre - 1g

Potassium - 375mg