Super simple chicken curry

PREP TIME: 5 MINUTES COOKING TIME: 30 MINUTES CALS PER SERVING: 181

FREEZABLE GLUTEN FREE

OCCASIONALLY, the craving for a good Indian dish is overwhelming. We would all love to have the opportunity to create curry pastes and spice mixes from scratch. At times, though, we just need an easy, go-to curry recipe that can be created in minutes. This is one such recipe. Wonderfully tasty, but so quick to put together, it’ll become a favourite.

SERVES 4

Low-calorie cooking spray 1 large onion, sliced 450g chicken breast, skin and visible fat removed, and diced

3 garlic cloves, crushed 400ml water 3 tbsp curry powder 1 bsp ground turmeric tbsp tomato puree Sea salt and ground black pepper TO SERVE (OPTIONAL) Samosas (see left) Cooked rice SPRAY a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and cook for 2 minutes until softened slightly, then add the diced chicken to the pan and cook for 5 minutes until browned. Add the garlic and cook for 1 minute, then add all the other ingredients. The water should just cover the chicken but you may need more or less depending on the size of your pan. Leave to simmer gently for 20 minutes. Turn the heat up and boil the curry for another 5 minutes, stirring to ensure it doesn’t catch on the bottom of the pan — this will thicken the sauce slightly. Serve with samosas or rice.