My boyfriend likes curry and it's easy to make a low fat version that is a lot healthier and cheaper than takeaway; I also like making us curry as it's a change from meat and potatoes. It's also a meal that we will both eat, but I can fill up on vegetables while he can have a naan bread.
This is a diet-friendly chicken korma from the Slimming World book Curry Heaven which I adapted slightly.
2 chicken breasts
half an onion, diced
1 bay leaf
1 cinnamon stick
1/2 tsp crushed cardamom seeds
1/2 tsp ground cumin
1/2 tsp ground coriander
1 tsp mild curry powder
1/2 tsp ground ginger
1 clove garlic, crushed
200g tin chopped tomatoes
100ml chicken stock
3 tbsp. fat free natural yogurt
Cut the chicken into bite-sized pieces and fry in Fry Light
Remove from the pan when cooked, then fry the onion and garlic and add the spices; fry for a couple of seconds then pour in the stock.
Add the bay leaf and cinnamon stick and tin of tomatoes and cook until reduced a little
Return the chicken to the pan and stir in the yogurt
Serve with rice and vegetables or a naan bread on the side. This is much better for you than using a jar of korma sauce!