Mel and Mal's Chicken & Vegetable Curry

  • 4 Chicken breasts, chopped into medium sized cubes
  • 1 small red chilli, chopped finely
  • 2 cloves of garlic, chopped finely
  • 1" of fresh ginger, grated
  • 2 tbsp of mild curry powder (use more if you want hotter!)
  • 1/2 tsp turmeric
  • 2 tsps Garam Masala (blend of spices)
  • 1 courgette, sliced
  • 1/4 of a red and yellow pepper, sliced
  • 250g carton or tin of Tomato Passata
  • 1/4 pt of beef or veg stock
  • 100g of natural yoghurt
  • Fresh coriander
  • Fresh black pepper and sea salt

If you are on a diet, this curry is great for the waistline - very low in calories and very filling.
Serve with brown rice or naan bread (if the calories aren't a problem!) and a Mint Raita to cool it down a bit!

You don't have to add the vegetables although this does add texture - when making, just leave the carrot and courgette out.

Serves : 4        Prep/Cooking Time : 45 mins

Tip : The yoghurt has a tendency to separate or curdle if you add it before the curry has cooled - but don't worry if this happens, just give it a good mix - it will not affect the taste


Cook the Chicken

Lightly oil a pan and place the chicken, chilli, garlic, ginger, curry powder, turmeric and Garam Masala, mix together and cook on a low heat for 5 minutes

Add the courgette, peppers and the passata, mix together

Add the Stock

Add half the stock, simmer over a low heat for 5 minutes and only add the other half of the stock if you require a thinner sauce (I prefer it a little thicker so add less stock)

Cook for a further 15 minutes on a low heat, stirring occasionally

Finishing Touches

Once the chicken is cooked, remove from the heat and allow to cool for just a minute before adding the natural yoghurt.

Have a little taste before adding a handful of chopped fresh coriander and add salt and pepper as required.

Serve immediately a cooling Cucumber Raita sauce

MJ Harradine Ltd. Registered number 04633171
1 Yardley Way, Belper, Derbyshire DE56 0ES