Tomato and Garlic Chicken Curry
If you are looking for a new way to eat lean chicken breast, but you don't like spicy food, then give this Tomato and Garlic Chicken Curry a try.
Servings: 2 people
Calories: 386kcal
Ingredients
- 1 tablespoon of Olive oil
- 400 g of Chicken breast cut into chunks
- 1 Onion diced
- 30 g of Fresh ginger grated
- 4 Garlic clove crushed
- 0.5 teaspoon of Ground cumin
- 0.5 teaspoon of Ground turmeric
- 0.5 teaspoon of Red chilli flakes
- 0.5 teaspoon of Ground cinnamon
- 0.5 teaspoon of Ground coriander
- 2 tablespoon of Tomato puree
- 400 g of Chopped tomatoes canned
- 4 tablespoon of Greek yogurt
- 30 g of Fresh coriander (cilantro) finely chopped
Instructions
- Add 1 tbsp of Olive oil to a large pan and add 1 Onion, 4 Garlic clove and 30 g of Fresh ginger and cook for 3 minutes until softened.
- Add 400 g of Chicken breast and cook for a further 3 minutes until browned.
- Once the chicken is browned, add 0.5 tsp of Red chilli flakes, 0.5 tsp of Ground cumin, 0.5 tsp of Ground turmeric, 0.5 tsp of Ground cinnamon and 0.5 tsp of Ground coriander to the pan and mix well and cook for 1 minute.
- Add 400 g of Chopped tomatoes and 2 tbsp of Tomato puree and gently simmer for 20 minutes until the chicken it cooked through.
- Stir through 4 tbsp of Greek yogurt and 30 g of Fresh coriander (cilantro) before serving.
Notes
- If you like your curries spicier, add an extra sprinkle of chilli flakes before serving.
- Don't have all the different spices? Just use 2 tablespoon of curry powder or curry paste instead. Or if you have Garam Masala, you can use that.
- Make the curry a little more indulgent by stirring some cream through just before serving.
- Make sure you only cook the chicken until it is just cooked, so it stays nice and juicy. If it is cooked for too long then it will become rubbery and dry.
- Add a portion of vegetables to this easy chicken curry by throwing in some chopped spinach a few minutes before the curry is finished.
- Don't like chicken? You could use any vegetables instead, or use tofu or king prawns.
- Try leftovers in a wrap with some grilled halloumi or on top of a baked potato.
- Why not halve the amount of chicken and add some chickpeas instead.
- Try stirring in some spinach a few minutes before serving for an iron boost.
- Add a little crunch to this curry by serving with some cashew nuts on top.
- You can give this an extra protein boost by adding some quick cook lentils at the same time as the tinned tomatoes.
- If you want a smooth sauce, then you could swap the tinned tomatoes for passata.
Nutrition
Serving: 1portion | Calories: 386kcal | Carbohydrates: 38g | Protein: 23g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 26mg | Potassium: 321mg | Fiber: 8g | Sugar: 14g | Vitamin A: 700IU | Vitamin C: 14mg | Calcium: 100mg | Iron: 2.9mg
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