This is a healthy version of the family favourite chicken curry. It’s packed with vegetables and they’re easily disguised in the sauce, for those who don’t enjoy their veg. It takes a little time to prepare, but the final result is worth the effort. It’s also a fairly inexpensive meal to make and definitely one to put on the planner.
- 2 Onions chopped
2tbsp of Curry Powder (of desired heat)
3 Chicken Breasts cut into even sized cubes
1 Courgette chopped
1 Red pepper
1 Yellow pepper
400g tin Chickpeas
400g tin Chopped tomatoes
Handful of spinach (optional)
1tbsp Natural yoghurt to serve
Rice and Naan to serve
Heat a large frying pan or wok and add a little oil. Add the onions and curry powder and fry for a few minutes, until the onions begin to soften.
Add the chicken to the pan and fry until each chicken piece is sealed and golden.
Add the rest of the ingredients (not including rice and yoghurt). Give everything a stir, bring the pan to the boil, then leave to simmer for up to twenty minutes.
Checked the chicken is cooked through and serves with a small amount of yoghurt on top, alongside rice and any sundries.