Healthy(er) Curry Recipe

I love Indian food but it's usually so fatty. Here's a quick chicken curry recipe which is low-fat and slightly healthier.

I'm one of those throw things in and don't measure type cooks so you may need to adjust the amounts:

2 chicken breast
2 tablespoons curry powder (you can buy a general mixed one or make your own by combining tumeric, cardomon, cumin, corriander)
a small piece of ginger (fresh or powder maybe 1 teaspoon as it's stronger in this form - I like fresh)
2 garlic cloves (crushed)
1 red onion (thinly sliced)
handful of mushrooms
low-fat natural yogurt (about a cup / 8 oz)
chicken broth (about a cup / 8 oz)
Olive oil
coriander (cilantro) for garnish

cut the chicken breast into small pieces and set aside. Drizzle a little olive oil in a large pan (I use a wok) and add the onion. Gently saute for about a minute, then add the chicken. Cook for about 2 minutes, stirring until browned on outside. Add the garlic, ginger and curry powder. Mix together for about another minute and add the stock. Lower heat and simmer for about 15 to 20 minutes, until the chicken is fully cooked and liquid is absorbed. Add the mushrooms about 5 minutes prior to finishing.

Remove from heat and let rest for a few minutes, then add the yogurt and gently mix through. If necessary place back on low heat but do not boil!

Tips:

You can also add a can of chopped tomatoes to the mixture.

This also works well with shrimp or fish (adjust cooking times).

Use two tablespoons of curry paste instead of powder for a creamier texture (more calories)

Serve with rice and garnish with coriander (cilantro).

Enjoy! What about you, do you like curry?