Super Healthy Poached Chicken Curry
For the curry
250g Brown Rice in 500ml water for to cook
1 Large white onion peeled and chopped finely
150g Diced butternut squash
1 tbsp Olive oil
Salt and pepper
1 tbsp Nigella seeds
400g Tin of chickpeas
800g Chopped tinned tomatoes
1 tbsp Tomato puree
3x180g Chicken Breast Skinless and Boneless
3 tsp Curry powder (click here for my blend recipe)
1 Chicken stock cube made up with 1 pint of water
Salt and pepper
200g Fresh Baby spinach leaves
Extra yogurt for serving with
For the bread
Makes 4 small breads
150g Self raising flour
3 tbsp plain yogurt
1/2 Tsp Salt
2 tbsp Water
Chop the onion finely and add to a shallow pan with a splash of olive oil.
Add the diced butternut squash and season with salt and pepper.
Cook the vegetables for 5 minutes.
Add the nigella seeds, chickpeas, chopped tomatoes and puree.
Add the spice blend or curry powder.
Simmer the pan for 5 minutes while you dice the chicken.
Pop the diced chicken into the curry with the stock cube and simmer for 20 minutes.
while you make the breads.
Add the raisins once you have removed the curry from the heat.
Season with salt, pepper and more curry powder if you want it to be hotter.
Mix the flour, salt, yogurt and water in a bowl.
Mix together until it forms a dough.
Transfer the bread mixture onto a lightly floured work surface and knead for 3-4 minutes.
Divide into 4 portions and roll out.
Cook in a dry frying pan for 2-3 minutes on each side until cooked.
Serve the curry with rice, raw spinach and a dollop of yogurt.