Recipe

Low Cholsterol Curry Recipe

	Fergie / All my dishes 4 months, 2 weeks ago A healthy Curry - One you won;t feel guily about the next day ... and it's delicious as well ! I got this recipe of the internet and it works really ! Prep:90m Cook:45m Servings:4	Fergie
	spicy garlic ginger chilli curry hot

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Ingredients

1 tsp Red chilli powder

1 tsp Ground coriander powder (Indian name Dhaniya)

1 tsp Cumin powder (Indian name Jeera)

1 tsp Turmeric powder (Indian name Haldi)

2 tsp Garam masala powder

1 tsp Black pepper powder

1 tsp Fennel seeds

1 tsp Fenugreek seeds

1 tbsp Extra virgin olive oil

400g Tin of tomatoes

5 medium sized onions

4 cloves garlic

3 cm ginger root

1 bunch of Fresh coriander

2 x Green chillies

Directions

In a large pan on a medium heat, add a medium sized cup of extra virgin olive oil. (sunflower or vegetable oil optional but not healthy)

Finely chop five medium sized onions. If you’re using a food processor don’t let them become too mushy.

Add the onions to your pan with one teaspoon of salt.

Turn the heat up full and stir well with a wooden spoon when needed. While the onions are reducing, prepare your next ingredients.

Peel and finely chop the ginger and garlic, open the tin of tomatoes and chop in the tin using a sharp knife or use chopped tomatoes.

If you're using a food processor chop the ginger and garlic first. Then add the tomatoes to the garlic and ginger and chop them together.

Once your onions have reduced to a golden brown, stir in your garlic, ginger and tomatos.

Bring this back to boil still on high heat and cook for 15 minutes while stirring. This will be the base to your curry and needs the most work so it's easy sailing after this.

Prepare 2lb of meat the leaner the better. Chicken is the healthiest because there’s very little fat. If you’re using mince, fry it in a dry pan first to remove most of the fat.

Add your meat to the pan still on a high heat stirring till it turns lighter. (please note: chicken has a lot less cooking time so for best results add your chicken 30 minutes after the powders and seeds have been added to allow the seeds to cook properly).

Add three medium cups of water and bring back to the boil. Turn the heat down as low as possible to a simmer.

Your powders and seeds.

Slowly stir your powders and seeds into your other ingredients. Then cover and simmer till the meat is tender. This could take up to an hour so keep checking and stirring every now and again.

Once the meat’s tender you'll notice it looks and smells like a curry, but don't eat it yet because it’s time for the final ingredients.

These are: two teaspoons of garam masala powder, a handful of coriander leaves and five or six green chillies. (use less chillies for a milder taste) Chop these to your own requirements and cook for the last 10 minutes then turn off the heat, your curry’s done.

Pat yourself on the back you've done a brilliant job. Finish off your healthy curry with a few coriander leaves when serving.

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Comments

chefmeow 4 months, 2 weeks ago said:
Wow, you have been posting some magnificent recipes of late. Love em all. THis one sounds fantastic, you've got my 5.

notyourmomma 4 months, 1 week ago said:
This is wonderful, I love the fennel and fenugreek flavor added to the mix.

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