INGREDIENTS Serves 4
2 slimming world syns per serving
1 Kg root vegetables
1 heaped tsp garlic and ginger puree
1 large chicken breast
200 ml coconut milk light
2 tins peeled plum tomatoes
Half a vegetable stock cube
2 tbsp tikka curry powder
1 dsp garam masala powder
1 handful of fresh, chopped coriander
low fat cooking spray
Peel and roughly chop the root vegetables. (I used quite big chunks). Add to a large pan and spray with the cooking spray. Add the spices, ginger/garlic puree and stock cube. Stir for a few minutes on a medium heat until the veg are coated with the mixture. Add the two tins of tomatoes and coconut milk. Simmer on a low heat for 30-40 minutes or until the veg are tender.
Wrap the chicken breast in cling film and bash with a rolling pin to flatten it out slightly. Cut it into thin strips and add it to the curry, giving it a stir. It will take a few minutes to cook through. When the chicken is cooked, stir in the chopped, fresh coriander and serve with rice and salad !
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