https://pixabay.com/photos/food-rice-peas-curry-chicken-50943/

 

INGREDIENTS (Serves 4-6)
4 chicken breasts, thinly sliced
2 onions, finely chopped
2 cloves garlic, crushed
3cms fresh ginger, grated
4 tablespoons plain natural yoghurt
1 tablespoon ground cumin
1 tablespoon ground coriander
½ tablespoon turmeric
1 teaspoon garam masala
2 x 400g tins, chopped Tomatoes
2 tablespoons medium curry powder (Mild if you don’t like
it spicy)
40g basmati rice per person (dried weight), cooked

TO MAKE

Heat the coconut oil in a large pan on a low heat.
• Add the onion, garlic and ginger and cook for 5 minutes.
• Season with salt and pepper.
• Add the spices and cook for 2 minutes.
• Add the chicken with the soy sauce and cook until golden
brown, around 8 minutes.
• Pour in tins of tomatoes and simmer for 40 minutes.
• Serve with the cooked rice.

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