Chicken & Tomato Curry
SERVES 2 // READY IN 20 MINS // 597 CALS
For a quick, flavourful curry that’s both high in protein and low in fat, this Chicken & Tomato Curry is a weeknight winner. Tender chicken is cooked in a rich, mildly spiced tomato sauce, with a hint of garlic, ginger, and turmeric. Paired with fragrant turmeric rice and finished with a spoonful of natural yogurt, this easy 20-minute dish brings warmth and comfort without being too heavy—perfect for a healthy, satisfying meal after a long day.
Chicken & Tomato Curry
SERVES 2 // READY IN 20 MINS // 597 CALS
INGREDIENTS
120g (1 cup) basmati rice
half a tsp turmeric
1 onion (or 1 cup frozen)
1 tbsp olive oil
2 tomatoes
250g (2 fillets) diced chicken breast
1 heaped tsp garlic paste
1 heaped tsp ginger paste
1 tbsp tomato paste
half a tsp sugar
1 heaped tbsp mild curry powder
1 tsp vegetarian stock powder
2 tbsp natural yogurt
DIRECTIONS
STEP 1
Boil a half-full kettle.
Add a tsp olive oil to a large saucepan on a med heat. Add the rice and turmeric and stir to coat. Pour in approx 300ml of boiled water. Bring to the boil and simmer for 10-12 minutes (lid on).
STEP 2
Peel and dice the onion.
Heat a tbsp olive oil in a large frying pan on a med-high heat. Once hot, add the chopped onion with a pinch of salt, and cook for 3-4 mins or until beginning to soften. While the onion is cooking, roughly chop your tomatoes.
Once the onion is beginning to soften, add the diced chicken and stir-fry for 5 minutes.
STEP 3
Add the garlic paste, ginger paste, tomato paste, sugar and curry powder, then stir-fry for 30 seconds until fragrant.
Stir in the chopped tomatoes and stock powder. Turn the heat to high. Add approx 150ml (1 cup) boiled water and bring to the boil. Once boiling, cook for 5-7 minutes, until the chicken is cooked through and the sauce has thickened slightly.
STEP 4
Remove from the heat and stir through the natural yogurt.
Serve the curry over the turmeric rice and enjoy!
NUTRITIONAL INFO (PER SERVING)
597 CALS // 41G PROTEIN // 17G FAT // 67G CARBS