Total time: Less than 30 Minutes
Syns per serving: FREE
1 onion, finely chopped
2 garlic cloves, finely chopped
4 skinless chicken breast fillets, cut into bite-sized pieces
1 tbsp korma curry powder
6 tbsp tomato purée
200g passata with onions and garlic
400ml chicken stock
Salt and freshly ground black pepper
A small handful of fresh coriander, roughly chopped, reserving some for garnish
For the spicy broccoli:
400g tender stem or Purple Sprouting Broccoli
Low calorie cooking spray
1 tbsp tandoori curry powder
Place a saucepan sprayed with low calorie cooking spray over a medium heat. Stir-fry the onion and garlic for 5 minutes, or until soft and starting to colour. Add the chicken and stir-fry for a further 5 minutes, until browned.
Add the curry powder, tomato purée, passata and stock, season and stir. Bring to the boil, cover tightly and turn down the heat to low. Simmer, stirring occasionally, for 15-20 minutes, or until the chicken is cooked through.
Meanwhile, blanch the broccoli for 2-3 minutes, drain well and return to the pan. Spray with low calorie cooking spray and add the curry powder. Preheat a griddle pan over a high heat. Cook the broccoli on the griddle for 2 minutes.
Remove the curry from the heat and stir in the coriander. Serve with the broccoli, sprinkled with the remaining coriander.