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Delicious authentic curry

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  curry powder1 tsp
 Cumin1 tsp
 fennel seeds1/4 tsp
 Garam Marsala1 tsp
 Garlic cloves2
 ground coriander1 tsp
 Lemon juice1 lemon
 mustard seeds1/2 tsp
 Onions1, chopped
 Skinless Chicken Breasts2
 Splenda (powder)2 tbs
 Vegetable oil1 tsp
 Yogurt (fat free)3 tbs



Dice your onion as finely as possible.


Mince the garlic, again as fine as you can.


Cut your chicken breasts in 1 inch pieces.


All of your spices can go in the same bowl (or straight in the pan actually!)


On a medium heat in a decent sized pan, dry fry all of the dry spices (but keep an eye on them!) As soon as you really start to smell them take them off the heat.


Add a small dash of oil (I used vegetable) [just a drop or two in Attack, later you can use the daily allowance] and add your finely diced onion. Return to that medium heat.


Really give it a good stir and coat all of that onion in the spices! Cook the gently, if it starts to burn or stick add a SMALL dash of water (you don't want to boil the onion!)


When the onion has softened (maybe 5 mins), chuck the minced garlic in. Give it a good stir.


30 seconds later add your lemon juice and splenda, again nice good stir, smelling good yet?


Pop your chicken in and just seal it off. Add the fat free yogurt and mix.


Season with salt and pepper to taste and just let in cook on a low-medium heat for about 30 minutes, stirring occasionally.


I like a thicker sauce so if you like more liquid just add a touch more yogurt (I recommend you do that after).


If you like, add some freshly chopped coriander, I didn't have any to hand but was just fine.


Bon appetite!


Ideally dairy products should be 0% fat, but up to 2% is allowed as long as it has no added sugar.

Dairy should also be kept down to a total of 1kg per day.


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