1 Tablsp Sunflower Oil
350g Chicken Breast Meat (cut into chunks)
½ Teasp Turmeric
½ Teasp Chilli Powder
1 Bay Leaf
1 Teasp Black peppercorns (roughly
2 Cloves of Garlic (peeled and chopped)
1” Piece of Root Ginger (peeled and
2 Peppers (washed, de-seeded and
2 x 150g Pots of Low Fat Natural Yogurt
4 Tomatoes (washed and cut into quarters)
180g Spinach (washed)
2 Tablsp Fresh Coriander (washed and
200g Long Grain Rice (boiled)
1. Heat the oil and add chicken, turmeric,
chilli, bay leaf, cloves, peppercorns, garlic,
ginger and peppers and cook until chicken
is tender. If mixture gets too dry add
2. Add the yoghurt, tomatoes, spinach and
coriander and heat through.
3. Serve with boiled rice.
A 425g serving contains:
of an adults reference intake.