Ingredients
- 2 Chicken breasts - cubed
- 2 Red onions - grated
- 1 Courgette - diced
- 1 Red pepper - diced
- 2 Red Chillies - chopped finely
- 2 teaspoons Garlic and Ginger paste
- 1 can Coconut milk
- 8 Cherry tomatoes - halved
- 1 tablespoons Ghee
- 2 teaspoons Garam masala powder
- 1 Cardamon Pod
- To taste Chili powder
- To taste Salt and pepper
- Handful Fresh Coriander
- Side portion of Kale or sweet potato wedges
Accompaniment
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Description
Its full of vegetables and is great served with curly kale to get an extra boost of vitamins.
Great as a weekend treat, this curry tastes amazing and is packed with vegetables.
Method
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1
1 - Fry the chicken and courgette in a hot pan, with the gee until browned and then set aside.
2 - In the same pan, add the onion, garlic and ginger paste + chilli's until softened.
3 - Add the red pepper, garam masala powder and fry for one or two minutes until softened.
4 - Add the chicken and courgette back into the pan.
5 - Add the coconut milk and drop in the cardamon pod.
6 - Reduce the heat, and simmer for five minutes until it starts to thicken.
7 - Add the tomatoes and simmer for a further ten minutes.
8 - Taste and add salt, pepper and chilli powder as required.
9 - Serve with the fresh coriander sprinkled on top. Serve with steamed kale as a really good mid-week PCOS nutrient booster or sweet potato wedges for a weekend treat. If you really like garlic, the kale is great steamed with a crush garlic clove in.
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