Recipe

Solo: Curry In A Hurry

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Solo: Curry In A Hurry

A delectable curry sauce with tomato, chilli and ginger into which stips of chicken are gently cooked. Topped with yoghurt and fresh coriander and sitting on a bed of cauli-rice.




Ingredients to serve 1

  • ½ x red onion – peel and slice finely
  • ½ clove x garlic – crush, peel and chop finely
  • 10g x fresh ginger – peel and grate finely
  • ¼ x fresh chilli – de-seed and chop finely
  • ½ tin x chopped tomatoes
  • 1½ x free range chicken breasts
  • 1 tsp x curry powder
  • 30ml x yogurt
  • 3g x fresh coriander – chop finely
  • ¼ x cauliflower – grate coarsely
  • . x olive oil, salt and pepper (from your pantry)

Method

Step 1

Prepare all the ingredients as indicated above.

Step 2

Slice each chicken breast into 3 long strips (slice lengthways against the grain).

Step 3

Using a large saucepan (that has a lid to use later), heat a few glugs of olive oil over medium to high heat. Add the onion and stir fry for about 5 minutes until translucent. Add the garlic, ginger and chilli and cook for about a minute. Stir in the curry powder and season to taste. Add the chopped tomatoes and bring to a gentle boil. Leave to simmer for about 2 minutes, stirring occasionally. Add the chicken and mix to coat. Put the lid on the saucepan and allow to cook for about 8 minutes. Turn the heat down to low and add HALF the yoghurt. Mix well.

Step 4

Heat a few glugs of olive oil in large frying pan over medium to high heat. Add the grated cauliflower and sprinkle with a little freshly ground salt. Sauté for about 3 or 4 minutes until soft and just starting to turn brown. Remove from the heat. Stir in HALF of the chopped coriander.

Step 5

To serve, place the cauliflower in the bowl and top with the chicken curry. Add a dollop of yoghurt and scatter with the rest of the coriander.