- Large non-stick frying pan
- wooden spoon or spatula
- sharp knife
- chopping board
- teaspoon and tablespoon
For a change try using Quorn instead of chicken in
this tasty homemade curry.
Preparation time: 10 minutes
Cooking time: 35 – 40 minutes or until chicken is well cooked
- 1 white onion finely chopped
- 1 tsp of olive oil
- 2 garlic cloves finely chopped
- 1 red chilli finely chopped (optional)
- 800g skinless & boneless chicken breasts/thighs cut into bite size chunks
- 2tbsp medium/hot curry powder
- 400g can chopped tomatoes
- 400 ml chicken/vegetable stock
- Handful of chopped coriander
- 2 tbsp of natural/Greek yoghurt
- Heat the oil in a large non-stick pan over a medium heat until hot. Fry off the chicken until light brown on both sides. Put on a plate to one side.
- In the same pan fry the onion, garlic, chilli (if using) and curry powder for 2-3 minutes, stirring well to prevent sticking. Add the chicken back in.
- Add the tin of tomatoes along with the stock and gently bring to boil.
- Once boiling reduce the heat and cook for 25-30 minutes or until the chicken is cooked thoroughly.
- Remove from the heat and stir in the chopped herbs and serve immediately with a spoonful of low fat natural/Greek yoghurt.
Budget tips: Use skinless chicken thighs in place of breast meat. Include potatoes or tinned pulses such as chickpeas in addition to make the dish go further.
Storage: Store in the fridge to enjoy the next day or split into portions and freeze for up to 3 months.
Swaps and additions: Swap the chicken for turkey meat if preferred. Use a combination of vegetables such as potatoes and spinach, aubergine and mushrooms at stage 2 – or tofu or Quorn at stage 4.
Serving suggestions: Serve with brown rice or naan bread and a yogurt raita dip.