What you’ll need

Serves 2
  • 2 large chicken breast fillets
  • 2 medium onions, diced
  • 3 cloves of garlic, crushed
  • 1 tablespoon tumeric
  • 1 tablespoon ginger
  • ½ teaspoon chilli powder
  • 2 tablespoons olive oil
  • 200ml hot water
  • 200ml low fat crème fraiche or low fat sour cream
  • 1 packet 250g bean sprouts
  • 1 packet 250g baby spinach

The easy bit

  1. Cut chicken breasts into cubes and fry in a little oil until brown, then set aside.
  2. Fry onions, garlic and spices for 2-3 minutes then add chicken back to the pan coating with the spices.
  3. Add hot water and crème fraiche, and simmer for approximately 20 minutes until chicken is tender and sauce has reduced by half (stirring occasionally).
  4. 4-5 minutes before the end of cooking, add remaining oil to a frying pan and stir fry bean sprouts.
  5. Stir in the bean sprouts and baby spinach leaves just before serving.
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