Serves 4
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To serve: 

  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.

Nutrition Facts

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

ChickenDinnerFreezer-friendlyIndianCurryDiabetic-friendlyCholesterol-friendly recipes30-minute mealsHigh-proteinCuisinesQuick and easyBudget mealsComfort foodMake it Healthy

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