Bring some spice into yo
with this simple chicken curry
1 tbsp olive/vegetable oil
1 large onion, chopped
2 cloves of garlic, chopped finely
1 large tomato, chopped
1 tbsp tomato puree
1 medium chilli, chopped
¼ tsp chilli powder
¼ tsp coriander powder
¼ tsp cumin powder
¼ tsp turmeric powder
2 tbsps of water
250g boneless chicken, chopped
(approximately 1 chicken breast)
1 tbsp yoghurt
Pepper to taste
130g basmati rice
10cm cube of ginger finely chopped
1 tbsp chopped fresh coriander
1. Wash your hands, work surfaces, utensils and chopping boards before you start cooking.
2. Prepare all ingredients making sure to wash hands, utensils and chopping board
after preparing the chicken. Keep the raw chicken away from the other ingredients.
3. Heat the oil and fry the onions until soft. Add garlic, tomato, tomato puree,
chopped chilli and spices. Cook for a few minutes and then add 2 tablespoons
of water and allow to reduce.
4. Add chicken and cook for 10-15 minutes on a medium heat, then add in yoghurt
stirring slowly. Season with black pepper and simmer for a further 5 -10 minutes.
5. Make sure that the chicken is cooked until steaming hot all the way through
and that no pink meat remains. Meanwhile, cook the rice following the packet
instructions and boil or steam the cauliflower until tender.
6. Garnish the curry with ginger and coriander.
7. Serve with rice and cauliflower.
Contains: milk in yoghurt. Some tomato puree contains wheat
(contains gluten) – always check the label.
Any leftover curry sho
uld be cooled with 1-2
hours and placed in th
e fridge for
up to 2 days or frozen
. Any leftover rice sho
uld be cooled within 1
and used within 24 ho
urs. When reheating al
ways make sure that t
he dish is
steaming hot all the w
ay through befor