Ingredients
1 tbsp olive oil
2 x 200g chicken breasts,
cut in to chunks
1 onion, diced
1 thumb sized piece of ginger, grated
4 cloves of garlic, crushed
1 tbsp ground cumin,
1 tsp turmeric
1 ⁄ 2tsp red chilli flakes
1 tsp ground cinnamon
1 tsp ground coriander
2 tbsp tomato puree
1 (400g) can chopped tomatoes
4 tbsp plain yoghurt
Handful of fresh coriander finely chopped
Method
1. Put the olive oil in a large pan and then add the onion, garlic and ginger and cook for 3 minutes until softened.
2. Add the chicken and cook for a further 3 minutes until browned.
3. Once the chicken is browned, add the red chilli flakes, cumin, turmeric, cinnamon and ground coriander to the pan and mix well and cook for a further 1 minute.
4. Add the chopped tomatoes and tomato puree to the pan and gently simmer for 10 minutes until the chicken is cooked through. Add a splash of water if it dries out.
5. Stir in the yoghurt and coriander before serving with your choice of cauliflower rice or broccoli rice.