Simple Chicken Curry

Low effort, delicious and good for you. This dish is an absolute winner. Everyone loves a good curry, right? This one uses chicken and sugar snap peas but you can swap out the chicken for white fish or tofu if you like (just cook for a little less time) and you can trade your peas for whatever green veg you fancy.

The curry paste is a mixture of fresh ingredients and a pre-made paste to give it a boost of flavour. I like to add in an extra chilli for that fire but you can leave this out if you wish. To serve, just spoon over rice and chuck on a naan too if you're feeling extra hungry.

Simple Chicken Curry

Serves 4

2 heaped tbsp madras curry paste 

1 onion, chopped 

4 garlic cloves, chopped 

5cm piece fresh ginger, chopped 

3 plum tomatoes, chopped 

1 green chilli, chopped (optional)

1 tbsp tomato purée 

400ml low-fat coconut milk 

2 large chicken breasts, cut into bite-sized pieces 

200g sugar snap peas, roughly chopped

1 lime, juice only

sea salt and freshly ground black pepper

Blend the curry paste, onion, garlic, ginger, tomatoes, tomato purée and a good pinch of salt and pepper in a food processor until smooth. Tip into a deep frying pan and cook over a medium heat, stirring often, for 10 minutes until reduced, darkened and smelling fragrant. 

Tip in the coconut milk and simmer gently for 10 minutes. Add the chicken and simmer gently for a further 10 minutes or until the sauce has thickened and the chicken is cooked through. 

Tip the sugar snap peas into the sauce and cook for 2 minutes. Stir in the lime juice and a little seasoning and serve. Perfect with rice and a naan bread!