Chicken and Spinach Curry with Cornmeal Flatbread

Cooking time of 40 minutes – Serves 1

Nutritional Information

• 592 Kcal
• 9.9g Fat
• 1.7g Saturates
• 68g Carbohydrates
• 8.1g Fibre
• 53g Protein
• 0.4g Salt

Allergens & Dietary Requirements

Allergens

• Milk

Dietary Requirements

• Halal
• Gluten-free

Ingredients

• 170g chicken breast, raw
• 1/2 tbsp olive oil 
• 1 small onion chopped
• 1/2 tsp of ginger paste
• 1 medium tomato chopped
• 1/2 green bell pepper chopped
• 1 fresh red chilli chopped (optional)
• 1/4 tsp turmeric 
• 1/4 of cumin seeds
• 1/4 tsp coriander powder
• 1 tbsp of non-fat Greek yogurt 
• 1 tbsp fresh coriander, chopped
• 70g brown rice

Method

1. Heat the olive oil in a non-stick pan over medium heat. Add the chopped onion and bell pepper to the pan. Sauté for about 2-3 minutes until they soften.
2. Add the ginger paste to the pan and sauté for another minute until fragrant.
3. Add the chopped tomato to the pan and cook for 2-3 minutes until the tomato softens
4. Reduce the heat to low. Add the turmeric powder, cumin powder, coriander powder and the fresh chilli. Stir well to combine the spices with the vegetables.
5. Add the chicken pieces to the pan and cook for about 5 minutes until they are no longer pink on the outside.
6. Stir in the non-fat yogurt and water. Cover the pan and simmer for 10-12 minutes until the chicken is cooked through and tender. Stir occasionally to prevent sticking.
7. Meanwhile, cook the brown rice according to package instructions until tender.
8.  Remove from heat and garnish with fresh cilantro. Serve the chicken curry over a bed of cooked brown rice.