Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Healthy chicken curry
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 1 large onion, chopped
- ginger, chopped to make 1 tbsp
- 1 red chilli, diced
- ½ tbsp ground coriander
- ½ tbsp ground cumin
- ½ tbsp medium curry powder
- 2 red peppers, seeded and diced
- 4 skinless chicken breasts, diced
- 1 small cauliflower, cut into florets
- 400g tin chopped tomatoes
- 200g baby spinach
- 1 large onion, chopped
- ginger, chopped to make 1 tbsp
- 1 red chilli, diced
- ½ tbsp ground coriander
- ½ tbsp ground cumin
- ½ tbsp medium curry powder
- 2 red peppers, seeded and diced
- 4 skinless chicken breasts, diced
- 1 small cauliflower, cut into florets
- 400g tin chopped tomatoes
- 200g baby spinach
Method
- STEP 1
Blend the onion, ginger and chilli with a splash of water in a small blender. Tip into a pan, and bring to a simmer. Add the spices with a pinch of salt, cook for a minute, then add the peppers, chicken and cauliflower, stir into the curry paste and cook for another 5 minutes.
- STEP 2
Add the chopped tomatoes, half-fill the tin with water and tip into the pan. Simmer for 25 minutes until the chicken is cooked through. Cook for another few minutes if the sauce is too thin, then stir through the spinach until wilted. Season, and serve in bowls.
- STEP 3
Blend the onion, ginger and chilli with a splash of water in a small blender. Tip into a pan, and bring to a simmer. Add the spices with a pinch of salt, cook for a minute, then add the peppers, chicken and cauliflower, stir into the curry paste and cook for another 5 minutes.
- STEP 4
Add the chopped tomatoes, half-fill the tin with water and tip into the pan. Simmer for 25 minutes until the chicken is cooked through. Cook for another few minutes if the sauce is too thin, then stir through the spinach until wilted. Season, and serve in bowls.
