Chicken curry

Easy chicken curry dinner

(that still has heaps of veg and nutrition)

Serves 2

Sometimes it’s late and you’ve already been hungry for an hour when you get home. Hanger is imminent! Danger zone in the kitchen!

You want to eat ASAP, you want it to be healthy, but healthy food takes so long to prepare…not always! In the last year, I’ve let myself off the hook and say it is OK to use ready-made curry sauces, when you need to!

YES, you need to check the ingredients, and NO it’s not ideal for every night, but I like to weigh it up and think what’s better – a slight cheat of a home-cooked meal, or a takeaway?

Home-cooked, even if it’s not completely from scratch, wins every time in terms of nutrition and I reckon I cooked this quicker than getting takeaway.

I found the Ozganics brand in IGA supermarkets and it’s not the cheapest, but it has good quality ingredients and is a handy standby for those nights when you need food, quick!

Ingredients

  • 2 chicken breasts (organic, free range if possible)
  • Curry sauce – I used Ozganics Tikka Masala (1 jar)
  • Veggies – any! A good few handfuls
  • Brown basmati rice or quinoa

Directions

  • Slice up chicken breasts
  • Add a tablespoon of coconut oil to a pan, warm through and seal the chicken while stirring continuously
  • Add the sauce and veggies, a little water and simmer until veggies are tender and chicken is cooked through
  • Meanwhile cook the brown rice or quinoa as per packet instructions