500g chicken breast
300ml chicken stock
1 red pepper
1 green pepper
2/3 of a jar of Patak's korma paste
1 tin chopped tomatoes
2 heaped tsps madras curry powder
Slice up your chicken breast in to cubes. Slice the peppers and mushrooms. Add the chicken to a non-stick pan (that has a lid and is also oven proof) with a few sprays of OneCal oil spray. Cook off for 5 minutes. Add the rest of the ingredients and give it a good mix, cooking gently for a further 5 minutes. Pop the lid on the pan and place into the oven for around 50 minutes at 160*. Serve with rice (rice not included in the nutritional information).
Approximate calories per serving - 300
C 15g F 10g P 33g
To make this vegan you can use Quorn vegan pieces and vegetable stock cubes.