Ingredients
2 tsp sunflower oil
1 onion, roughly chopped
1 large carrot, chopped
1/4 tsp fresh ginger, peel and diced
1/2 red pepper, diced
1/4 tsp mild curry powder
1 chicken breast, diced
150 ml weak chicken stock
3 tbsp yoghurt
75g frozen peas
1 onion, roughly chopped
1 large carrot, chopped
1/4 tsp fresh ginger, peel and diced
1/2 red pepper, diced
1/4 tsp mild curry powder
1 chicken breast, diced
150 ml weak chicken stock
3 tbsp yoghurt
75g frozen peas
Method
- Heat the oil in a saucepan.
- Add the onion, ginger, carrot and pepper and fry for 3 to 4 minutes.
- Add the curry powder and chicken and fry until sealed.
- Add the stock, cover with a lid, bring up to the boil, then simmer for 15 minutes until tender.
- Add the peas and cook for 5 minutes. Blend until smooth, then add the yoghurt.
