Serves 2 – 305 calories per portion (add 180 calories for 50g rice)
2 chicken breasts – cubed
1 red, yellow and green pepper – chunks
20g root ginger – cut into small pieces
1 medium onion – quartered
2 garlic cloves – peeled, cut into small pieces
1 tbsp mild curry powder
1 tsp garam masala
1/2 tsp hot chilli powder
1 tbsp olive oil
200 g can chopped tomatoes
300ml chicken stock (1 cube)
1 tsp caster sugar
1 tbsp cornflour or plain flour
fresh coriander to garnish (optional)
salt, pepper (seaonsing)
Put ginger, onion, garlic, curry powder, garam masala and chilli powder into a food processer and whizz up until blended finely.
Heat oil in a pan, add the spiced mixture and cook on medium heat for 10 mins.
Pour in chopped tomatoes and cook for further 5 mins, stirring regularly
Add chicken and peppers and mix through for 2 mins
Add chicken stock and sugar, bring to gentle simmer and cook for 20 mins.
Mix cornflour with 1 tbsp water and mix into sauce to help thicken, season with salt and pepper
Garnish with some coriander.
Cook choosen rice as per packet instructions…..serve. Yummy.