This easy low-carb meal is packed with iron rich veggies, crunchy cashews and chicken, and will keep in the fridge for up to three days, so make a batch!
1 small onion, chopped
3-4 garlic cloves
thumb-sized piece ginger, peeled and roughly chopped
3 green chillies, deseeded
small pack coriander, leaves picked and stalks roughly chopped
100g unsalted cashews
2 tbsp coconut oil
11/2 tbsp garam masala
400g can chopped tomatoes
450ml chicken stock
3 large chicken breasts (about 475g), any visible fat removed, chopped into chunks
155g fat-free Greek yogurt 10ml single cream (optional)
165g boiled or steamed greens (choose from spinach, kale, runner beans, asparagus or broccoli)
Put the onion, garlic, ginger, chillies and coriander stalks in a small food processor and blitz to a paste.
Heat a large, non-stick frying pan over a medium heat. Add the cashews and toast for 1-2 mins until light golden. Set aside and return the pan to the heat. Add the oil and stir-fry the paste for 5 mins to soften. Add the garam masala and cook for a further 2 mins.
Add the tomatoes and stock to the pan. Mix well, then tip into a blender with the cashews and blitz until smooth. Return to the pan, season and bring to the boil, then lower to a simmer.
Cook for 30 mins until the sauce has thickened then add the chicken, cover with a lid and simmer for another 15 mins, until the chicken is cooked through. Add the yogurt and cream (if using), and stir well to make a creamy sauce.
Scatter with the coriander leaves and serve with the greens.
G 508 kcals • fat 22g • saturates 7g • carbs 17g • sugars 10g • fibre 4g • protein 58g • salt 0.7g