Name: Chicken & vegetable curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: Indian
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 pea; small bunch coriander roughly chopped

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Chicken & vegetable curry

Chicken & vegetable curry

Lucy Netherton

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Serves 2

Easy

Prep: 15 mins

Cook: 30 mins

Plus marinating

A star rating of 4.8 out of 5.17 ratingsRate

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

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Chickpea & spinach chapatis

A star rating of 3.8 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

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 pea
small bunch coriander

roughly chopped

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Nutrition: per serving

kcal618
fat18g
saturates7g
carbs66g
sugars20g
fibre8g
protein49g
salt0.9g

low

Method

step 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.
step 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.
step 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.

Recipe from Good Food magazine, January 2012

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A star rating of 4.8 out of 5.17 ratings

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