Saturday, 6th September 2008

Currying favour with your health

Those watching their weight have traditionally had to avoid Indian takeaways, which are all too often packed full of fats.

But not anymore. Ibrahim Ali, chef and director of Usha Indian restaurant, Burnley, created this healthy curry speciality for the recent Burnley Community Festival.

Now the Burnley Curry Chef of the Year has agreed to share his delicious and healthy recipe for Chicken Chat Patay with you.

Chichen Chat Patay

(Serves four)
Preparation time 20 minutes

Ingredients

• 700g chicken cut into bite size chunks
• 2 tablespoons olive oil
• 2 large onions chopped
• 3 cloves garlic, chopped and crushed
• 2 fresh green chillis finely chopped
• 1 teaspoon tomato puree
• 2 bay leaves
• ½ teaspoon dried fenugreek leaves
• ½ chilli powder
• 2 star anise
• ½ teaspoon dried chilli pepper
• corriander, chopped to taste
• salt to taste

Method

Boil chicken pieces for around 10 minutes. In a large frying pan or wok heat the olive oil then add the garlic. Heat until garlic is golden brown. Add bay leaves, onion, tomato puree, star anise and salt to taste. When all is golden brown, add mixed curry powder and chilli powder then add the boiled chicken pieces. Continue cooking until the chicken has absorbed the spice mixture. Add chopped tomatoes and corriander. Finish off by adding some dried chilli powder. Continue cooking stirring throughout. Serve with basmati rice and fresh salad.

Boiling the chicken beforehand acts to get rid of excess fat. Recipe is made with minimum oil and contains no artificial colourings.