Ingredients

• 2 onions, finely sliced
• 3 garlic cloves, crushed
• 1 tbsp medium curry powder*
• 2 tsp turmeric
• 2 chicken stock cubes
• Low-calorie cooking spray
• 4 skinless and boneless chicken breasts, cut into chunks
• 3 mixed peppers, deseeded and cut into large chunks
• 200g green beans, halved
• 120g frozen peas
• Plain boiled rice, to serve

Method

• Place a non-stick saucepan over a medium-high heat, add the onions and a splash of water and cook for 8 minutes or until softened.
• Stir in the garlic, curry powder, turmeric and another splash of water and cook for 1 minute. Add 1 litre boiling water and the crumbled stock cubes, give it a stir, then simmer gently for 10 minutes.
• Meanwhile, spray a non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Add the chicken and cook for 5 minutes. Add the peppers, green beans and peas and cook for 3-4 minutes.
• Blitz the stock mixture using a stick blender (or use your food processor) to make a curry sauce.
• Pour the sauce over the chicken and simmer for 5 minutes or until the chicken is cooked through, then serve hot with the rice.