Chicken jalfrezi

SERVES 2

Mix 2tsp garam masala, 1tsp ground coriander, 1 finely chopped red chilli, 3 crushed garlic cloves and 2cm-piece grated fresh ginger, with 1tsp cold water to make a paste. Rub paste into 2 chicken breasts and set aside to marinate. Cook 100g brown rice to pack instructions. Heat 1tsp vegetable oil in a pan over a medium heat and fry 1 sliced onion for 5 mins. Add 1 sliced green pepper and fry for another 5 mins. Then add the chicken and cook for a further 5 mins, turning once. Add 400g tin cherry tomatoes with 2tbsp of water. Cover and simmer on a low heat for 15 mins. Remove lid, turn chicken and let sauce reduce for 3 mins. Divide the rice between 2 plates, top with chicken, fresh coriander and 1tbsp 0% fat natural Greek yoghurt each.