This is a curry I make when i'm really hungry, but can't be bothered to do a fully blown proper curry! Feeds two very hungry people. You can always freeze the leftovers if you use fresh chicken.
1 medium sized onion
4 cloves of garlic
2 chicken breasts
1tbsp curry powder
1 tbsp garam masala
1 small packet of green beans (or a handfull of frozen green beans)
300ml low fat creme fraiche
olive oil (to cook onions)
salt & pepper to taste
1 cup of rice
wholewheat pitta breads
Chop the onion into thin strips. In a large pan add a splash of olive oil and, over a medium heat, sweat the onions until they are soft.
Boil the kettle. Add one cup of rice to a pan, along with two cups of boiling water. Bring this to the boil for about 5 minutes, give it a stir, put the lid back on and turn the heat off. The rice should cook in the residual heat, when the curry is finished you can always put it back on the heat for another 2/3 minutes if it hasn't quite soaked up all the water.
Crush the garlic, or chop it finely, and add to the onions. Cook for a further few minutes over a low heat.
Cut the chicken in to approximately 1" (2.5cm) cubes. Put into the pan and cook until all the chicken has turned white. Add the green beans to the pan (chop the ends off them if they are fresh).
Mix the garam masala and curry powder together with approximately 100ml of water, to create a paste. Now add this into the pan and stir together. Add a splash of water at this point if you think it's a bit dry and might burn to the bottom of the pan.
Cook on a low ish heat for about 5 minutes, until the chicken is cooked (should be completely white in the middle, and hot to touch).
Now add the creme fraiche until it is warmed through. Check the rice, and put on for another couple of minutes if it isn't cooked.
Ta Da! Serve with wholewheat pitta bread too if you have any.