30gfresh corianderseparate the stems from the leaves
2teaspoonmedium curry powder
2clovesof garlic crushed
Sea salt and Black pepper
Half tablespoon olive/coconut oil
400gtinned chopped tomatoes plus 1 can refilled with water
20gground almonds
100gorange bell pepper roughly chopped
juice of half a lemon
Optional:
1tablespoonfat free Greek Yogurt
10gToasted almond flakes
Equipment:
Griddle pan
Instructions
For best and quickest results use a large griddle pan for cooking. Food items will cook a lot quicker using this method so remember to check and stir regularly.
1.Firstly prepare the fresh coriander by separating the stems from the leaves. Place the leaves to one side for later. Finely chop the stems and also place to one side.
2.Next dice the chicken into 2cm cubes and place in a large bowl. Add the curry powder, coriander stems, crushed garlic, salt and pepper and mix well to fully coat in the seasoning.
3.Place the griddle pan on a medium-high heat and add the oil. Then add the seasoned chicken to the griddle pan and fry off evenly, using a wooden spoon to stir and turn the chicken. Once the chicken is cooked and a golden brown colour on all sides, add the bell pepper, tinned tomatoes, ground almonds, and stir well. Refill the tomato can with tap water and place to one side.
4.Bring the curry to a gently simmer and cook for 5-10 minutes. Place a lid over the pan during this time, if you have one. Check regularly and gradually add the water from the tomato can if the sauce begins to get too dry.
5.Add the lemon juice, stir and remove from the heat.
6.Taste and add more seasoning or lemon juice if desired.
7.Finally, roughly chop the coriander leaves and add to the curry before serving.
Serve in bowls topped with yogurt and flaked almonds.
NB: If cooking up a large batch the curry can be transferred to sealable containers and frozen for up to 3 months.