- 1 tbsp Olive Oil
- 1 tsp Garam Masala
- 1 tsp Ground Coriander
- 1 tsp Cumin
- 1 tsp Turmeric
- 1 tsp Mild Chilli Powder or Chilli Flakes
- 1 thumb Ginger (peeled and grated)
- 4 Chicken Breasts
- 4 Cloves Crushed Garlic
- 1 Red Onion
- 1 Red Pepper
- 1 Yellow Pepper
- 200 ml Chicken Stock
- 1 400g Tin of Tomatoes
Heat the oil and add all the spices, including the Ginger. Cook on a medium heat and cook for a minute.
Add the Garlic and Onion and cook until the Onion is soft and more
Add the Chicken and cook until it is slightly browned.
Add the Peppers and cook for a couple of minutes, then add the Chicken Stock and Tinned Tomatoes.
Bring to the boil and then cover and simmer for 20 minutes.
Serve with Sunshine Rice.
Start cooking the Sunshine Rice when you start browning the chicken.
Nutrition information is without the rice. Please see recipe for Sunshine Rice to see its Nutrition information.
Calories: 366kcal | Carbohydrates: 28g | Protein: 44g | Fat: 10g | Saturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 486mg | Potassium: 1351mg | Fiber: 5g | Sugar: 17g