Oven Baked Pasanda Curry

• servings: 4 servings
• active time: 5 minutes
• total time: 50 minutes

Ingredients

500 g diced chicken breast

120 g red onion (thinly sliced)

1 tsp mild curry powder

1 tsp ground coriander

½ tsp ground cumin

2 tbsp ground almonds

½ tsp granulated sweetener

250 ml chicken stock (made with 1 chicken stock pot and 250ml of boiling water)

2 tbsp lightest cream cheese

1 tbsp flaked almonds

Directions

Pre-heat

Preheat the oven to 180ºC. Place the chicken, herbs, spices, sweetener and ground almonds into an ovenproof dish and mix to ensure the chicken is coated evenly in the spices. Scatter over the onion slices.

Pour over the stock and place into the oven for 40 minutes.

Stir

Take out of the oven and carefully stir in the cream cheese. Sprinkle the flaked almonds over the top and pop back in the oven for another 5 minutes, until the almonds have started to become golden.

Remove from the oven and leave to stand for 5 minutes. Serve with a portion of rice, or your choice of accompaniment!

Nutrition

• Calories: 191 kcal
• Total Fat: 4.8 g
• Saturated Fat: 0.8 g
• Total Carbohydrate: 4 g
• Dietary Fiber: 1.2 g
• Total Sugars: 2.3 g
• Protein: 33 g