Healthy Chicken Curry served in a large silver frying pan ready to be served

5:2 chicken curry

Name: 5:2 chicken curry
Total time: 40 min
Yield: serves 6
Ingredients: onion 1 large, chopped; ginger chopped to make 1 tbsp; red chilli 1, diced; ground coriander ½ tbsp; ground cumin ½ tbsp; medium curry powder ½ tbsp; red peppers 2, seeded and diced; skinless chicken breasts 4, diced; cauliflower 1 small, cut into florets; chopped tomatoes 400g tin; baby spinach 200g

40 minutes
serves 6
Easy

This 5:2 chicken curry recipe bulks up on veg to keep the calories low. Freeze in portions for quick, midweek meals

January 2, 2018 at 1:44 pm

Ingredients

onion 1 large, chopped
ginger chopped to make 1 tbsp
red chilli 1, diced
ground coriander ½ tbsp
ground cumin ½ tbsp
medium curry powder ½ tbsp
red peppers 2, seeded and diced
skinless chicken breasts 4, diced
cauliflower 1 small, cut into florets
chopped tomatoes 400g tin
baby spinach 200g

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.