Healthy chicken curry recipe
 Marinating the meat helps your get ahead with this jalfrezi-style healthy chicken curry. It's packed with veggies and served with a fresh salad. Serve with brown basmati rice. This meal provides 164 kcal, 21g protein, 13.7g carbohydrate (of which 11g sugars), 2.9g fat (of which 0.5g saturates), 4.1g fibre and 1.4g salt per portion. 3 skinless chicken breasts, trimmed and cut into bite-size pieces4 heaped tsp garam masala powder1 tsp salt4 garlic cloves, grated3cm/1½in piece fresh root ginger, grated1 lemon, juice only 3 skinless chicken breasts, trimmed and cut into bite-size pieces 4 heaped tsp garam masala powder 1 tsp salt 4 garlic cloves, grated 3cm/1½in piece fresh root ginger, grated 1 lemon, juice only 1-2 tsp light olive oil3 onions, thinly sliced1-2 long green chillies, to taste, finely chopped2 green peppers, seeds removed and cut into chunks1 tbsp tomato purée200ml/7fl oz chicken or vegetable stock4 tomatoes, seeds removed, quartered, cut into strips½ small bunch coriander, roughly chopped 1-2 tsp light olive oil 3 onions, thinly sliced 1-2 long green chillies, to taste, finely chopped 2 green peppers, seeds removed and cut into chunks 1 tbsp tomato purée 200ml/7fl oz chicken or vegetable stock 4 tomatoes, seeds removed, quartered, cut into strips ½ small bunch coriander, roughly chopped 2 tomatoes, seeds removed, quartered and finely choppedhalf a cucumber, roughly peeled, quartered lengthways, seeds removed and sliced1 red onion, finely chopped½-1 green chilli, finely chopped2 limes, juice and zest½ small bunch coriander, leaves and stalks finely choppedpinch salt 2 tomatoes, seeds removed, quartered and finely chopped half a cucumber, roughly peeled, quartered lengthways, seeds removed and sliced 1 red onion, finely chopped ½-1 green chilli, finely chopped 2 limes, juice and zest ½ small bunch coriander, leaves and stalks finely chopped pinch salt cooked rice cooked rice Method Combine the chicken with the marinade ingredients in a mixing bowl. Cover with cling film and transfer to the fridge for two hours, or overnight if possible.Heat the oil in a large frying pan until hot. Add the sliced onions and peppers and fry for 5-6 minutes, stirring occasionally until softened. Add three-quarters of the chilli and cook for two minutes then add the marinated chicken and the marinade. Cook for 3-4 minutesAdd the tomato purée to the chicken, stir through to mix and cook for two minutes. Add the stock, bring to the boil then cook for 10 minutes to cook the chicken through.Meanwhile for the cachumba salad, combine all of the ingredients in a bowl. Season to taste with salt and set aside.Taste the chicken and adjust the seasoning as necessary. Add the tomatoes, stir through and cook for 5-10 minutes, or until the sauce is thickened and flavoursome and the tomatoes softened. Remove from the heat. Garnish with chopped coriander and the remaining chopped chilli and serve with rice. Combine the chicken with the marinade ingredients in a mixing bowl. Cover with cling film and transfer to the fridge for two hours, or overnight if possible. Combine the chicken with the marinade ingredients in a mixing bowl. Cover with cling film and transfer to the fridge for two hours, or overnight if possible. Heat the oil in a large frying pan until hot. Add the sliced onions and peppers and fry for 5-6 minutes, stirring occasionally until softened. Add three-quarters of the chilli and cook for two minutes then add the marinated chicken and the marinade. Cook for 3-4 minutes Heat the oil in a large frying pan until hot. Add the sliced onions and peppers and fry for 5-6 minutes, stirring occasionally until softened. Add three-quarters of the chilli and cook for two minutes then add the marinated chicken and the marinade. Cook for 3-4 minutes Add the tomato purée to the chicken, stir through to mix and cook for two minutes. Add the stock, bring to the boil then cook for 10 minutes to cook the chicken through. Add the tomato purée to the chicken, stir through to mix and cook for two minutes. Add the stock, bring to the boil then cook for 10 minutes to cook the chicken through. Meanwhile for the cachumba salad, combine all of the ingredients in a bowl. Season to taste with salt and set aside. Meanwhile for the cachumba salad, combine all of the ingredients in a bowl. Season to taste with salt and set aside. Taste the chicken and adjust the seasoning as necessary. Add the tomatoes, stir through and cook for 5-10 minutes, or until the sauce is thickened and flavoursome and the tomatoes softened. Remove from the heat. Garnish with chopped coriander and the remaining chopped chilli and serve with rice. Taste the chicken and adjust the seasoning as necessary. Add the tomatoes, stir through and cook for 5-10 minutes, or until the sauce is thickened and flavoursome and the tomatoes softened. Remove from the heat. Garnish with chopped coriander and the remaining chopped chilli and serve with rice. Recipe tips Always use free range chicken - as well as it tasting better and being kinder to the chickens, it’s naturally lower in fat than the meat on more intensively farmed birds.