1 Chilli (Seeds removed and finely chopped. Use less if you prefer a milder curry)
50g Zero Fat Quark
1 teaspoon Sunflower Oil
1 handful Fresh Coriander Leaves (Finely chopped)
Zest the lemon and stir the zest into the quark
Gently fry the shallot in the oil, turning frequently, till it is soft and starts to caramelise
Stir through the spices, garlic and ginger and cook for 20-30 seconds
Add in the chicken and stir for a few minutes till the meat is coated in spices and sealed on all sides
Add in the quark, stirring constantly. If the mixture looks too dry, add a little water
Reduce the heat and simmer gently for 8-10 minutes. If the mixture starts too look a little dry, add some water
Now add the lemon juice, chilli and coriander and continue to cook till the meat is tender (a further 10 minutes or so)
Serve with basamati rice.
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