Ingredients
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2 large onions, 1 roughly chopped and 1 cut into 8 wedges
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3 garlic cloves, crushed
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30g fresh root ginger, peeled and finely chopped
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3 tbsp tomato purée
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227g can chopped tomatoes
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1 chicken stock cube, crumbled
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2 level tsp sweetener
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4 tsp Schwartz garam masala
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2 tsp Schwartz medium curry powder
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½ tsp Chinese five-spice powder
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2 medium red onions, each cut into 8 wedges
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Low-calorie cooking spray
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4 skinless and boneless chicken breasts, cut into bite-size chunks
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200g cherry tomatoes
Method
- Preheat your oven to 220°C/fan 200°C/gas 7.
- Put the roughly chopped onion, garlic, ginger, tomato purée, tomatoes, stock cube, sweetener and all the spices in a large saucepan over a high heat. Stir in 500ml boiling water and bring to a simmer, then reduce the heat to low, cover and cook for 15 minutes. Whizz until smooth using a stick blender or food processor.
- Meanwhile, put the remaining onions in a large non-stick roasting tin, spray with low-calorie cooking spray and toss well. Roast for 15-20 minutes, turning halfway.
- Add the chicken, cherry tomatoes and roasted onions to the sauce and simmer for 15 minutes or until the chicken is cooked.
- Season to taste and serve hot with rice and Speed vegetables or cauliflower rice for an Extra Easy SP day.
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