Chicken curry

Ingredients

• Olive oil or vegetable oil (1 tbsp)
• 1 large onion, chopped
• 2 cloves of garlic, finely chopped
• 1 large tomato, chopped
• Tomato purée (1 tbsp)
• 1 medium chilli, chopped
• Chilli, coriander, cumin and turmeric powder (¼ tsp of each)
• Chicken breast, chopped (250g/9oz)
• Natural yoghurt (1 tbsp)
• Black pepper to taste
• Basmati rice (130g/4½oz)
• Cauliflower (160g/5½oz)
• 1 cube of ginger (10mm/ ½ inch), finely chopped
• Fresh coriander (1 tbsp)

Instructions

1. Heat the oil in a large, non-stick saucepan or frying pan, and fry the onions until soft. Add the garlic, tomato, tomato purée, chopped chilli and spices. Cook for a few minutes. Then add two tablespoons of water and allow to reduce.
2. Add the chicken and cook for 10-15 minutes on a medium heat. Then add in the yoghurt, stirring slowly. Season with black pepper and simmer for a further 5-10 minutes.
3. Meanwhile, cook the rice following the packet instructions and boil or steam the cauliflower until tender.
4. Garnish the curry with ginger and coriander, and serve with rice and cauliflower.

Benefits

• Suitable for people with loss of taste or smell.
• Suitable for people with loss of weight or appetite.

Nutritional information

Energy 605kcal; Protein 47.3g; Total fat 18.7 (of which saturates 4.4g); Carbohydrate 66.2g; Fibre 3.6g

Thanks to NHS Choices for contributing this recipe.