Chicken curry

A curry that keeps the ingredient list short. The chicken can be swapped for tofu. Use tinned coconut milk rather than the carton kind sold for coffee.

Ingredients

• chicken breast — 400 g
• courgette — 400 g
• carrots — 200 g
• olive oil — 15 ml
• spring onion — 15 g
• curry powder — 10 g
• cherry tomatoes — 100 g
• coconut milk (or single cream 15%) — 400 ml
• garlic — 1 clove

Method

1. Dice the carrots and courgette. Chop the garlic. Cut the chicken into cubes.
2. Heat the olive oil and fry the garlic over a medium heat.
3. Add the chicken, then the curry powder, and fry.
4. Add the carrots and courgette. Cook for 5–7 minutes.
5. Pour in the coconut milk and simmer for another 7–10 minutes. Add the cherry tomatoes and cook for 2–3 minutes.
6. Add herbs and serve with boiled rice.