Chicken curry

Spice up your meal time with this simple and tasty chicken curry dish. It's a family favourite – just be aware that this recipe is medium-fat rather than low-fat.

  • Serves: 2
  • Time: 60 minutes

Ingredients

Curry

  • 1 tbsp olive oil (or vegetable oil)
  • 1 large onion, chopped
  • 2 garlic cloves, chopped finely
  • 1 large tomato, chopped
  • 1 tbsp tomato purée
  • 1 medium chilli, chopped
  • ¼ tsp chilli powder
  • ¼ tsp coriander powder
  • ¼ tsp cumin powder
  • ¼ tsp turmeric powder
  • 2 tbsps water
  • 250g boneless chicken, chopped (approx. 1 chicken breast)
  • 1 tbsp yoghurt
  • pepper, to taste
  • 130g basmati rice
  • 160g cauliflower

Garnish

  • 10cm cube of ginger, finely chopped
  • 1 tbsp chopped fresh coriander

Method

1. Heat the oil and fry the onions until soft. Add garlic, tomato, tomato purée, chopped chilli and spices. Cook for a few minutes and then add two tablespoons of water and allow to reduce.

2. Add chicken and cook for 10 to 15 minutes on a medium heat, then add the yoghurt, stirring slowly. Season with black pepper and simmer for a further five to ten minutes.

3. Meanwhile, cook the rice following the packet instructions and boil or steam the cauliflower until tender.

4. Garnish the curry with ginger and coriander.

5. Serve with rice and cauliflower.

Nutritional information

Nutrient

Per 100g

Per 533g portion

Energy

114 kcal (479 kJ)

605 kcal (2551 kJ)

Protein

8.9g

47.3g

Carbohydrate

12.4g

66.2g

(of which sugars)

1.7g

8.9g

Fat

3.5g

18.7g

(of which saturates)

0.8g

4.4g

Fibre

0.7g

3.6g

Sodium

0.02g

0.1g

Salt

0.1g

0.3g

These figures apply for 180g of cooked basmati rice and 80g cauliflower per portion.

Allergy advice

This recipe contains milk.

Food safety tips

  • always wash your hands, work surfaces, utensils and chopping boards before you start preparing food and after handling raw meat, including poultry
  • keep raw poultry away from ready-to-eat foods such as salad, fruit and bread
  • make sure that the chicken is cooked until steaming hot all the way through, no pink meat is left and any juices run clear
  • wash or peel raw vegetables before use this will help clean them and remove any harmful bacteria that might be on the outside
  • any leftovers should be cooled within one to two hours and placed in the fridge (for up to two days) or frozen
  • when reheating, always make sure that the dish is steaming hot all the way through before serving
  • never reheat food more than once
  • cook the rice as required and use immediately, or cool within one hour, refrigerate and use within 24 hours

Thanks to nhs.uk who have provided this article. View the original here.