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  • 2 tsp sunflower oil
  • 1 onion, roughly chopped
  • ¼ tsp fresh ginger, grated
  • 200 g carrot, peeled & diced
  • ½ red pepper, diced
  • ¼ tsp mild curry powder
  • 1 chicken breast, diced
  • 150 ml weak chicken stock
  • 3 tbsp yoghurt
  • 75 g frozen peas


  1. Heat the oil in a saucepan.
  2. Add the onion, ginger, carrot and pepper and fry for 3 to 4 minutes.
  3. Add the curry powder and chicken and fry until sealed.
  4. Add the stock, cover with a lid, bring up to the boil, then simmer for 15 minutes until tender.
  5. Add the peas and cook for 5 minutes. Blend until smooth or your desired consistency, then add the yoghurt.
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