Simple chicken curry

5 minutes preparation, 40 minutes cooking time.

Ingredients

• Spray oil (olive or rapeseed)

• 1 small onion, finely diced

• 2 cloves garlic, minced

• 2 skinless, boneless chicken breasts, halved

• 1 tsp ground turmeric

• 1 tsp chili powder, 1 tsp salt

• 1 can chopped tomatoes

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tbsp ground ginger

• 2 tbsps coriander, chopped

Instructions

1. In a frying pan on medium heat, cook the onion and garlic in spray oil until the onion is translucent and the garlic fragrant.

2. Add the chicken and season with turmeric, chili powder, and salt. Turn the chicken frequently, cooking until browned and no longer pink inside.

3. Pour the canned tomatoes over the chicken and stir well, scraping up and chicken pieces stuck to the pan. Simmer over medium heat, covered, for 20 minutes. Uncover, and simmer for another 10 minutes to reduce the liquid.

4. Add the remaining ingredients: cumin, coriander, ginger and coriander. Simmer for another 5 to 7 minutes. Serve the chicken with sauce spooned over the top.

Freeze portions as required. Serve with roasted cauliflower and cashew nuts or a small portion of brown rice.

Recipe adapted from Barilife (https://www.barilife.com/blog/bariatric-recipes-hot-chicken-curry/).