Creamy Chicken Curry

We love a curry so when I saw this one in a Weight Watchers book I just had to make it. This is low-fat and extremely tasty.

Ingredients:

• 1 and 1/4 cup basmati rice
• 1 large brown onion, halved and sliced thinly
• 1 tbs mild curry powder
• 1 cup chicken stock
• 500g lean chicken breast fillets, fat trimmed and thinly sliced
• 2 tsp cornflour
• 2 tbs mango chutney
• 1/2 cup low-fat natural Greek yogurt
• Fresh coriander sprigs to garnish.

Method:

1. Cook rice to packet instructions
2. Meanwhile heat a medium saucepan over medium heat. Add onion and 2 tbs cold water. Cook, stirring often for 5 minutes. If water dries up, add a little more
3. Stir in curry powder and cook for a further minute until fragrant
4. Add stock and chicken and bring to the boil. Reduce heat to low and simmer gently for 10 minutes or until chicken is cooked through
5. Blend cornflour with 1 tsp cold water in a small bowl. Add chutney and yogurt to cornflour mixture and stir to combine
6. Remove curry from heat and allow to stand for 2 minutes. Stir in yogurt mixture a spoonful at a time. Cook over low heat, without boiling (or the yogurt with curdle), for 5 minutes or until slightly thickened
7. Serve curry with rice and topped with coriander.