Such a great mid-week meal to cheer up January. It’s healthy but won’t leave you feeling hungry.
Tomato is the base of the sauce to keep it on the lighter side. Coriander, cumin, garlic, chilli and ginger bring the flavour. Bulk it out with as much veg as you like to pack in the vitamins and fill you up. I like peas and courgettes. Lentils for added texture and protein. This is one I make on repeat.
4 chicken breasts
1 cup of frozen peas
1 onion – diced
Thumb size piece of ginger – grated
1 red chilli – thinly sliced
Half tablespoon ground coriander
Half tablespoon ground cumin
1 tablespoon medium curry powder
1.5 tins of chopped tomatoes
2 cloves garlic
1 tablespoon mango chutney
1 courgette – sliced into discs
Pinch of salt
Carton of ready cooked lentils – drained 230g
Half cup of water
Glug of ground nut oil
Cook your diced onions in the glug of ground nut oil until they start to soften. Now add your ginger, chilli, garlic and 2 tablespoons water along with your spices, salt and chicken cubes and courgette.
Continue to cook for another 5 minutes or so, stirring all the while.
Pour in your tomatoes, peas and lentils and simmer for approximately 25 minutes until the chicken is cooked through and the courgette is tender.
Stir in your mango chutney to add a little sweetness and your water to loosen. Stir to fully combine and serve with white rice, chapatis and extra mango chutney.