Chicken & vegetable curry
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Chicken & vegetable curry

By Lucy Netherton

This Indian feast has a healthy vegetable count and is a really simple everyday supper

  • Prep:15 mins
    Cook:30 mins
    Plus marinating
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 618
  • fat 18g
  • saturates 7g
  • carbs 66g
  • sugars 20g
  • fibre 8g
  • protein 49g
  • salt 0.9g

Ingredients

  • 100g coconut yogurt
  • 2 heaped tbsp tandoori spice mix
  • 2 skinless chicken breasts, cut into chunks
  • 1 large onion, chopped
  • 1 red pepper, cut into chunks
  • 250ml passata
  • 250g pouch cooked basmati rice
  • 100g frozen peas
  • small bunch coriander, roughly chopped

Method

  1. Mix together 75g of the yogurt with 1 tbsp of the spice mix and some seasoning. Add the chicken and leave to marinate for at least 15 mins or up to overnight in the fridge. Heat the remaining spices, the onion and a good splash of water, and soften for 5 mins, stirring often.

  2. Tip in the pepper chunks and passata, and simmer while you cook the chicken. Heat the grill to High, remove the chicken from the marinade and shake off any excess. Grill under a high heat until starting to char at the edges.

  3. Tip the rice and peas into a pan with a splash of water and heat through. Stir most of the coriander into the sauce. Serve the rice alongside the chicken and sauce, scattered with the remaining coriander and the remaining yogurt on the side.

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