Curry and rice 10pp

94g (Raw weight) Chicken Breast - 2PP (Per Person)
Medium Onion finely chopped
3 Salad Tomatoes 1/8th'ed
3 Cloves Garlic crushed
1/4 Red Pepper chopped
Chunky Mushrooms
Chicken Stock
Curry Spices of your choice
Fresh Coriander
S+P
75ml Passata

Heat some frylight in a large heavy based saucepan. Seal the chicken chunks. Add the onion, pepper and cook for two minutes. Add the tomatoes and mushrooms. Cook for two minutes. Add the garlic, curry spices, S+P. Cook until all veg is soft. Add some chicken stock and 75ml passata and simmer down for around 20 minutes! Add coriander then stir.

Serve with 70g Basmati Rice (7PP), 100g fat free nat yog (1PP) and a carrot, corinader, spinach and red onion side salad.