Chicken Curry

Name: Chicken Curry
Cook time: 60 min
Total time: 60 min
Yield: 2
Cuisine: Indian
Ingredients: 1 tbsp fresh grated ginger; 240g skinless chicken breast or thighs; 1 onion, finely chopped; 2 cloves garlic, crushed; 2 tbsp mild curry powder (add more if you want it hotter); 1 x 400g tin of chopped tomatoes; 60ml vegetable stock; 60g low fat fromage fraise; 1 tbsp dried corriander leaf; ½ tbsp dried mint; 1 green pepper, roughly chopped; 2 handfuls frozen garden peas; 3 handfuls roughly chooped baby spinach leaves; boiled rice; garlic naan bread

Over a year ago 4,870 views

Cook: 60 mins

Serves: 2

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Ingredients

1 tbsp fresh grated ginger
240g skinless chicken breast or thighs
1 onion, finely chopped
2 cloves garlic, crushed
2 tbsp mild curry powder (add more if you want it hotter)
1 x 400g tin of chopped tomatoes
60ml vegetable stock
60g low fat fromage fraise
1 tbsp dried corriander leaf
½ tbsp dried mint
1 green pepper, roughly chopped
2 handfuls frozen garden peas
3 handfuls roughly chooped baby spinach leaves
boiled rice
garlic naan bread

Accompaniment

Method

1
Fry off the onions, garlic, ginger then add the tomatoes, herbs, curry powder and stock and allow to reduce for a few minutes.

Meanwhile cut the chicken into bite sized pieces and brown.

Add the chicken and raw green pepper to the sauce and simmer on a low heat, or in a slow cooker, for about 30mins.

After 30 mins add the peas and keep on the low heat for another 15mins. Add the spinach and creme fraiche - stir it through and serve immediately.