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Title : Chicken and Tomato Spiced Curry
link : Chicken and Tomato Spiced Curry

Chicken and Tomato Spiced Curry

This easy chicken curry recipe is ready in just thirty minutes and only needs a handful of ingredients to add real flavour. Madras curry paste creates a hearty, comforting meal, but you can add more if you like it very hot!

Ingredients

Serves Four
2 tbsp vegetable oil
450g chicken breast, cut into cubes
1 onion, chopped
1 red pepper, deseeded and sliced
2 garlic cloves, finely chopped
1cm piece ginger, peeled and finely chopped
2 tbsp Madras curry paste
400g tin chopped tomatoes

Serving suggestions

low carb cauliflower rice - my choice 

basmati rice 300g
handful coriander, chopped

Method
1. Heat 1 tbsp of the oil in a large flameproof casserole dish set over a high heat. Working in batches if necessary, cook the chicken for 5-7 mins until golden and just cooked through, then remove and set aside.
2. Put the remaining oil in the dish. Add the onion, cook for 3 mins until soft, then add the red pepper and cook for 2 mins. Stir in the garlic and ginger and cook for 30 secs. Stir in the curry paste until everything is well coated.
3. Pour in the tomatoes along with 200ml water. Bring to the boil, then reduce the heat, cover the dish and leave to simmer for 10 mins until the sauce has thickened a little. Return the chicken to the dish and cook for 5 mins, uncovered, until piping hot and cooked through.
4. Meanwhile, prepare your choice of rice. Serve with the curry and sprinkle over the coriander to finish.

From original idea here

For readers who may prefer a vegan/vegetarian curry option have a look at this recipe suggestion here

For readers looking for a low carb naan bread recipe - see here

Fresh ginger can be purchased in most supermarkets. Mature ginger has a tough skin that requires peeling. Fresh ginger can be stored in the fridge for up to three weeks if it is left unpeeled. Whenever possible, choose fresh ginger over dried since it is superior in flavour and contains higher levels of the active component gingerol. The root should be fresh looking, firm, smooth and free of mould with no signs of decay or wrinkled skin. If choosing dry ginger, keep it in a tightly sealed container in a cool, dark dry place for no more than six months.

You can find out more about ginger and it's health benefits here

A variety of articles and recipe ideas are within this blog. Please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

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