Chicken curry for one


Serves 4

1 tbsp olive oil
½ an onion, chopped
1 carrot, peeled and chopped
2 chicken thighs, bones and skins removed, chopped
1 tsp medium or hot curry powder
Pinch of chilli powder
1 tsp turmeric
80g peas
80ml chicken or vegetable stock, or water
2 tbsp natural yoghurt

To serve: 
Rice and or naan 
Mango chutney 

  1. Heat the oil in a pan over a medium-high heat. Season the chicken pieces, add to the pan and brown on all sides. Transfer to a plate and set aside.
  2. Add the onion to the same pan and cook over a medium heat for 4-5 minutes until softened. Add the carrot and cook for 2-3 minutes longer.
  3. Add the curry powder, chilli powder and turmeric and stir to coat the vegetables in the spices.
  4. Stir in the peas and stock. Return the chicken to the pan and bring to a boil, then reduce the heat and simmer gently for 10-12 minutes or until the chicken is completely cooked through. Stir in the natural yoghurt.
  5. Remove from the heat and serve with rice and/or naan and some mango chutney.

Per serving 530kcals, 21.4g fat (4.7g saturated), 27g carbs (10.2g sugars), 56.1g protein, 8.1g fibre, 0.455g sodium