Chicken Masala

Chicken Masala
This is a delicious, creamy curry that will happily replace the Friday night take away! Cooking:   20 – 25 mins Preparation:  15 mins Serves 4 Calories:    335 (per serving) Freezing:   Recommended for up to 1 month
Ingredients 1 teaspoon cumin seeds 1 teaspoon mustard seeds 1 onion, grated 2 – 3 garlic cloves, crushed 2 cm (¾ inch) fresh ginger, peeled and grated 2 teaspoons ground cumin 2 teaspoons turmeric 2 teaspoons curry powder 1 teaspoon paprika 1 small aubergine, diced 2 tablespoons tomato purée 3 medium skinless chicken breasts, cut into bite size pieces 200 ml (7 fl oz) chicken stock 200 ml (7 fl oz) low fat coconut milk 2 tablespoons chopped fresh coriander 300 g (10½ oz) cooked rice, to serve	Method   Heat a non stick large frying pan and add the cumin seeds and mustard seeds. When the mustard seeds start to pop add the onion, garlic and ginger.  Stir well. Add the remaining spices and stir to mix the flavours together. Add the aubergine, tomato purée and the chicken pieces.  Stir to coat everything well. Pour over the chicken stock then bring to a simmer.  Continue to simmer for 15 – 20 minutes, until the chicken is cooked. Add the coconut milk and stir until the sauce thickens. Finally add the chopped coriander and serve with freshly cooked rice. Variation:  For a vegetarian option, omit the chicken and add 1 kg (2 lb 4 oz) potatoes instead.  This will reduce the cooking time to 10 – 15 minutes.