Bust the midweek meal stress with this quick and convenient, aromatic chicken curry dish.
3 skinless chicken breasts (cut into chunks)
4 tbsp of curry powder
4 garlic cloves (crushed)
1 lemon (juice only)
1 small piece of root ginger (grated)
1 tbsp of light olive oil
3 onions (thinly sliced)
2 red peppers (cut into chunks)
1 tbsp tomato puree
1 tin of plum tomatoes
200ml of chicken stock
Small bunch of coriander (roughly chopped)
Combine the curry powder, garlic, ginger and lemon juice. Add in the chicken and marinate for approx. 2 hours in the fridge.
Heat the olive oil in a large pan. Add the onions and peppers, and cook for approx. 5 minutes. Then add the marinated chicken and cook for another 5 minutes.
Add the tomato puree to the chicken, stir through and cook for a few minutes. Add the stock, bring to the boil, then cook for a further 10 minutes until the chicken is cooked through.
Add the plum tomatoes, stir through and simmer for 10 minutes.
Taste and season.
Garnish with chopped coriander.
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