colourful curry.

Oh yum. Oh bloody yum. This recipe was based on one from Cook Yourself Thin, but as usual, I tweaked it to my own tastes.

Ingredients

4 cloves of garlic, finely chopped
1 1/2 large red onions, finely chopped
1 tablespoon olive oil
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 yellow pepper, roughly chopped
1 orange pepper, roughly chopped
handful of mushrooms, roughly chopped
1 vegetable stock cube
30g coriander, roughly chopped
450g cooked chicken, diced & without skin
200g low-fat natural plain yoghurt
juice & zest of 1 lemon
cup of water
salt

Method

• Fry the garlic and onion in the olive oil in a large pan until soft & seethrough.

• Add the cumin, turmeric and cayenne pepper. Cook for 2 minutes. Add water if anything starts to stick.

• Stir in the peppers, mushrooms and half of the coriander and cook for 1 minute.

• Add the stock cube and a small cup of water. Simmer over a low heat until the peppers are soft.

• Stir in the chicken, add the lemon juice and leave over a low heat for at least 30minutes.

• Take off the heat and stir in the yoghurt, coriander (keeping some aside for garnish) and lemon zest.


I had mine with some rice and beans that I cooked yesterday when I had to eat whatever was in the cupboards (yep, I'm that skint!) and some salad leaves. It was soooo yummy! Let me know if you make it!