A quick and simple chicken curry recipe, low in fat but high in taste. This isn’t a red hot ‘un – more subtle than a Vindaloo – if you like it firey than add 1 tsp of chilli powder.

A spinach pilau rice would be a great partner to this – recipe will follow soon – but for now serve with Naan bread and a simple onion and tomato relish. Just finely chop them and sprinkle with fresh chopped coriander and lime juice.

Ingredients

2 tsp oil
3 cloves garlic, crushed
1 medium onion, finely chopped
2 tbsp garam masala
1 tsp ground coriander
½ tsp dried mint
570g boneless, skinless chicken breast, diced
200 ml water

Step by step

- Heat the oil in a wok or large, heavy frying pan.
- Add the garlic and onion and stir fry for about 5 minutes until onion is golden.
- Stir in the garam masala, coriander and mint and cook gently for 2 to 3 mins to mellow the spices.
- Add the chicken and cook over a moderate heat for 5 minutes, stirring occasionally.
- Add the water, stir, and simmer without a lid for 10 to 15 minutes until the chicken is cooked and sauce has thickened.
- If you like fresh coriander, stir in a tablespoon, chopped, prior to serving.