need low fat curry and korma please

[lisad123]

Im on a forced low fat diet and everything is ok apart from my love of curries and korma mmmmm.
The shop brought one taste terrible and wpould like to make my own. Any ideas please.
I need step by step instrusctions as Im a naff cook.

Lisa

bump

yes i have a recipe. i have cooked it and it is yum-give me two mins to find it

thanks
As its low fat diet for life now I need to know, cant live without my curry or korma

I used to make 2 point weight watchers curries like these.

chicken breasts (1 per person)
tin of tomatoes
large onion (roughly chopped)
small knob of ginger (or tsp ginger paste)
garam masala (tsp)
2 cloves garlic
small tub fat free greek yoghurt
tsp lemon juice
cardamon pods 2 (optional)
salt (to taste)

Whizz the tin of tomatoes and the chopped onion and garlic and ginger in a blender till you get a smooth paste

dry fry (or use olive oil spray) the chicken breasts in a pan. When brown, add the onion/tomato paste, and the garam masala, lemon juice and cardamon pods.

Cook for about 30 mins on a low heat (or bung it in the oven). Keep stirring to stop it sticking.

About ten minutes before the end, add the greek yoghurt. If it needs thickening, add a tbsp of tomato puree. Taste, and season if necessary.

Serve with rice.

Other alternatives to add:

tin of cooked lentils, bit of fresh pineapple = dhansak

I too, am a mad curry eater, and I use the same recipe but add loads of chillies and chilli powder. Blows your head off, but at least it tastes of something!

Hope you enjoy.

ok.

4 skinless chcik breasts
2 med onions finely choopped
2 cloves garlic crushed
1-2 tbsps korma curry powder
1 veg stock cube dissolved in 1/4 pint of water
1tbsp plain flour
1/2 pint skimmed milk
1tbsp chopped fresh flat parsley
2tbsps of of virtually fat free fromage frais
salt and pepper.

season the chick with s &p and dry fry in pre heated non stick pan until they start to colour.remove from pan and set aside.

addonionandgarlic to the pan and cook gently until soft
sprinkle the curry powder over, add 2tbsps of stock and mix well. add the flour and cook for 1 min stirring all the time.

gradually add the remaining stock and the milk, stirring coninuously.
return the chicken to the pan add the parsley and simmer gently for 8-10 mins until cooked.
remove from the heat and add fromage frais.