Chicken Curry with Black Pepper

1 Tablsp Sunflower Oil

350g Chicken Breast Meat (cut into chunks)

½ Teasp Turmeric

½ Teasp Chilli Powder

1 Bay Leaf

4 Cloves

1 Teasp Black peppercorns (roughly

crushed)

2 Cloves of Garlic (peeled and chopped)

1” Piece of Root Ginger (peeled and

chopped)

2 Peppers (washed, de-seeded and

chopped)

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

chopped)

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

some water.

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.