Easy Chicken Curry

Ready to eat
When it comes to cooking, I struggle with time pressures like most of us do – I have a full time job and study in my spare time, I am working towards an accounting qualification.  So I wanted to capture meals that are actually quick and easy!

This Slimming World friendly curry was Friday night’s experiment, took me less than 30 minutes and tasted pretty good!  Very few ingredients needed, so it was easy on the purse strings too.  Usual amount of cheating involved, pre-cut chicken and microwave rice to name a couple..!

Serves 2.

Half an onion
1 pack of diced chicken breast
Garam Masala
Peppers (1-2 each to serve, 1 red pepper for the curry)
1 tin chopped tomatoes
50ml chicken stock
1 pack microwave rice (I used vegetable biryani)

Preheat the oven to 170°C, cut the tops off the peppers you are using to serve, and remove the white parts and seeds.  Chop the remaining pepper into chunks.

Chop the onion and fry in Frylight, the add the chicken and garam masala (I like to “coat” the chicken in it).  Once sealed, add the chopped pepper, tomatoes and chicken stock.  Pop the other peppers in the oven and leave the curry to simmer for 20 minutes.

Just before the 20 mins are up, microwave the rice.  Serve all in one pepper or a curry / rice split, and garnish with parsley.

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