Chicken Curry is really delicious, cheap and easy to make and best of all, low fat and low calorie, the chicken is really the only ingredient with a significant calorie count. Serve it with plain boiled rice for dieters and add hot buttered fluffy naan bread for the foodies!!

Ingredients:

- 2 boneless skinless chicken breasts, cut into cubes
- 1 large onion, sliced into strips
- 1 green capsicum, sliced into strips
- 1 red capsicum, sliced into strips
- 2 tablespoons garam masala powder
- 1 teaspoon dried chilli pepper flakes (or chopped fresh chilli -pepper to taste)
- 2 garlic cloves, crushed
- 2 (14 1/2 ounce) cans chopped tomatoes
- salt
- pepper
- lemon juice
- cooking spray or oil

Method:

- Peel the onion, garlic and ginger and take the top off the chilli. It's up to you if you want to include the chilli seeds. Chuck the lot into the blender and whizz until finely chopped. Put half of the mixture in a bowl and mix in the yoghurt. Cube the chicken and add to the yoghurt mix. Allow marinating for at least thirty-seven and a half minutes.

- In a decent saucepan, fry the remaining mixture in a bit of oil for about three minutes then add all of the spices and salt. In the blender, whizz the toms then lob them in the pan and cook on v low heat for about half an hour.

- Add the chicken and yoghurt mix to the pan, stir and cover. Cook for about forty minutes. Serve with rice. And naan. Lots of naans. In fact, forget the curry, just eat lots of naans.

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