To make the curry paste, put 1 tbsp olive oil in a pan. Add the onion and garlic and cook over a medium heat for 5 minutes until softened.
Put the cooked onion and garlic in a blender with the rest of the curry paste ingredients and a pinch of salt and pepper and blend into a paste. Put the chicken in a bowl with the paste, making sure to coat it well. Marinate the chicken for at least an hour in the fridge.
Once the chicken has been marinated, start on the curry. Add the chicken to a medium frying pan with the peppers and some low-calorie cooking spray. Sauté over a medium heat for 5 minutes, until the peppers have softened, and the chicken has browned. Add the tomatoes and stock and simmer over a medium head for around 15minutes. When it is ready, the chicken will be cooked through and the sauce will have thickened. Remove the pan from the heat and serve.
|Macro (Per serving)||Gram||Kcal||%|
- 500g Chicken breasts, diced
- 4 Bell peppers, deseeded and sliced
- 1 tbsp olive oil
- 1 x 400g tin chopped tomatoes
- 150ml Chicken stock
- 1 tbsp Olive oil
- 1 small onion, peeled and sliced
- 6 garlic gloves peeled and minced
- Zest and juice of 2 limes
- 2 tbsp tomato puree
- 1 tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp garam masala
- ½ tsp ground ginger
- ¼ tsp chili powder
- ½ tsp granulated sweetener
- Sea salt and freshly ground black pepper