Chicken and Mangetout Curry

A simple healthy chicken curry recipe, and a wholesome mid-week dinner meal. Make extra and you also have a tasty leftover lunch which you can have with a microwave rice pack.

Switch out the chicken with some cauliflower if you want a meatless option. Bake the cauliflower (season with salt, pepper and some turmeric and cover with olive oil) in the oven for around 20 minutes at 180 degrees, then add to the curry mixture at the end.

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, then start cooking the rice as per packet instructions. If you are using microwave rice, then start heating 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 to the pan and cook for a further 2 minutes.

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

5. Add the chilli, garlic, ginger, chilli powder, turmeric, garam masala (or other curry spice) and tomato puree and 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, then this is a good time to start heating up the rice packets as per packet instructions.

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

8. Plate up some rice and curry, and enjoy! You can also serve with some greek yoghurt.