Me and Matt decided that we fancied a curry one night, and as always I planned ahead and started putting one into My Fitness Pal (follow me here). I quickly realised that a jar of curry sauce, no matter what brand or make, was absolutely full of crap and really messing with my macros for the day!! After delving deeper and having a look at the ingredients list, the one that I had chosen was 8% cream and full of sugar! Yup – that’s not particularly going to help if I’m trying to keep on track.
So, I had a little look online for a new recipe, adapted it to make it a little simpler…and voila!
Read the recipe below…
3 cloves garlic, minced
1 tbsp grated ginger
1 tsp curry powder
1 tsp cumin
1/2 tsp dried coriander
1/2 tsp turmeric
1 tin chopped tomatoes
– In a medium pan, cook chicken slowly with a dash of oil on medium heat.
– In a 2nd pan, heat 1 tablespoon of oil on medium heat. Dust with a little salt so the onions sweat instead of burn and sauté until translucent, 3-4 minutes.
– Add the garlic and ginger to onions and saute for another minute.
– Add all of the spices, stirring constantly for another 1-2 minutes. Add the drained chickpeas and almost cooked chicken and stir until the spice mixture completely coats everything.
– Add the tinned tomatoes to the pan, along with the honey, and let the mixture come to a quick boil. Reduce the heat to low and simmer uncovered for 10-15 minutes.
– While the curry is cooking, make your rice. Bring the rice and stock to a boil and simmer on low, covered, for 15-20 minutes.
Per Serving (no rice) – 506 Calories
59% Protein / 30% Carbs / 11% Fat
Per Serving (with 1/2 pack Tesco Wholegrain Rice) – 699 Cals
45% Protein / 44% Carbs / 11% Fat
If you’re not a big portion eater like myself, the curry mixture could probably be split 3 ways rather than two – but I like a main meal to feel like a main meal, and I like to feel satisfied at the end, so splitting it into two was best for us!