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Ingredients

  • Olive oil
  • 1 onion, sliced
  • 2 chicken breasts, diced
  • 2 tbsp tikka curry powder
  • 300g cauliflower
  • 4 carrots
  • 400g can chopped tomatoes
  • 100ml natural yogurt
  • Fresh coriander

Method

  • STEP 1
    Fry onion in alittle oil on a high heat, cover and cook for 2 minutes, stirring.
  • STEP 2
    Mix chicken in a bowl with curry powder, add to the pan with onion, add more oil if required, cook for 2 minutes, until browning
  • STEP 3
    Add all vegetables and 250ml of water, bring to the boil and simmer covered for 10 minutes
  • STEP 4
    Remove from heat and stir in yogurt and coriander, serve with rice
  • STEP 5
    Per serving: 535kcals, 7.9g fat, 1.9g saturated fat
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