Chicken and Mangetout Curry

A straightforward and nutritious chicken curry recipe, perfect for a satisfying mid-week dinner. Prepare extra for a delicious leftover lunch that pairs well with microwave rice.

If you prefer a meatless option, substitute the chicken with cauliflower. Roast the cauliflower in the oven for approximately 20 minutes at 180 degrees after seasoning it with salt, pepper, turmeric, and olive oil. Finally, incorporate it into the curry mixture.

Ingredients:

• 3 chicken breast

• 1 white onion

• 75g mangetout

• Lazy chilli or frozen diced chilli

• Lazy garlic or frozen diced garlic

• Lazy ginger or frozen diced ginger

• 1 tsp chilli powder

• 1 tsp turmeric

• 2 tsp garam masala (or any other curry spice)

• 2 tbsp tomato puree

• 1 tin chopped tomatoes

• 1 tin coconut milk

• Spinach

Method:

1. If you are cooking rice, start cooking the rice according to the packet instructions. If you are using microwave rice, start heating it up at step 6.

2. Dice the chicken breast. Drizzle some oil in a pan and cook the chicken for 4-5 minutes.

3. Meanwhile, peel and dice the onion, then add it to the pan and cook for a further 2 minutes.

4. Then add the mangetout and cook for another 2-3 minutes or until the chicken is cooked through and the onions have softened.

5. Add the chili, garlic, ginger, chili powder, turmeric, garam masala (or other curry spice), and tomato puree. Mix well.

6. Add the chopped tomatoes and coconut milk, mix well, and let it simmer for 5 minutes. If you are using microwave rice, this is a good time to start heating up the rice packets according to the packet instructions.

7. Once the sauce has thickened a little, add a handful or two of spinach. Once wilted, remove from the heat.

8. Plate up some rice and curry, and enjoy! You can also serve it with some Greek yogurt.