15 Minute Chicken Curry

As a nutritionist, I’m often told by my clients that they don’t have time to cook. And this is a recipe that I love to share with them!  Quick, easy and healthy – what’s not to love?

Serves 4

Ingredients:

2 tbsp olive oil

4 x 200g chicken breasts, cut into chunks

2 onion, diced

1 thumb-sized piece of ginger, grated

4 cloves of garlic, crushed

spices: 2 tbsp ground cumin, 3 tsp turmeric, 1 tsp red chilli flakes, 2 tsp ground cinnamon, 2 tsp ground coriander

4 tbsp tomato puree

2 x (400g) can chopped tomatoes

8 tbsp plain yoghurt

2 handfuls of fresh coriander, finely chopped

Method:

• Put the olive oil in a large pan, and then add the onion, garlic, and ginger, and cook for 3 minutes until softened.
• Add the chicken and cook for a further 3 minutes until browned.
• Once the chicken is browned, add the red chilli flakes, cumin, turmeric, cinnamon, and ground coriander, and mix well and cook for a further minute. 
• Add the chopped tomatoes and tomato puree to the pan, and gently simmer for 10 minutes until the chicken is cooked through. Add a splash of water if it dries out. 
• Stir in the yoghurt and coriander before serving with your choice of cauliflower rice or broccoli rice.
• Enjoy!