The rich and creamy sauce makes this recipe a great option for those days when you need something quick to whip up and have on hand over the next few days.
Health Benefits
This recipe is a good source of potassium and phosphorus which are two electrolytes that play an important role in the regulation of body fluids and the function of nerve and muscle cells.
Expert Tips
This recipe is suitable for a rest day as it is higher in fat, and lower in carbohydrates. Serve with rice to increase the carbohydrate content to suit your activity levels on the day.
Equipment
Large non-stick pan
Mixing bowl
Ingredients
1 ½tbspOlive oil
400gChicken breast(chopped)
1thumb-sized pieceGinger(grated)
2tbspGaram masala
2tspCumin
½tspCayenne pepper
1tbspTurmeric
3tbspGreek yoghurt(full fat)
1Onion
1cloveGarlic
1tinCoconut milk
1tbspTomato puree
1Red bell pepper
1Yellow bell pepper
1tbspFresh coriander
4Servings
Instructions
Heat a tablespoon of olive oil on a large pan
Combine the yoghurt, ginger, garam masala, cumin, cayenne pepper, turmeric and a pinch of salt in a bowl. Add the chicken and mix around until fully coated. Leave to marinate.
Add the onions to the pan and saute on a high heat for 2-3 minutes.
Reduce the heat and add the garlic and bell peppers. Cook on a medium heat for 5 minutes.
Add half a tbsp of olive oil to the pan along with the chicken mix.
Cook on a high heat for 1-2 minutes on each side to lightly brown the chicken.
Add the coconut milk, tomato puree and coriander to the pan and leave to simmer on a low-medium heat for 15 minutes.
Serve on a bed of basmati rice and a dollop of sour cream or Greek yoghurt on top!