Chicken in a Curry Broth

This certainly is not a proper curry but it is a nice way to get a curry flavour without too many calories and with simple store cupboard ingredients.  You can use any vegetables you have in the fridge and it’s a good way to use up left over roast chicken.

Serves 2

Preparation time: 20 minutes

Cooking time: 45 minutes

2 pieces of chicken (i.e. leg or breast whichever you prefer)

1 medium onion

1 clove garlic

½ tsp fresh ginger

1 tsp curry powder

1 tbsp mango chutney

1 litre chicken stock

1 tbsp vegetable oil

100g mushrooms (cauliflower is good here as well)

1 courgette (mange tout, green beans and frozen peas also work well)

½ tsp salt

Heat the oil in a medium saucepan and roughly slice the onions into half moons and chop up the mushrooms into quarters.   Add in the mushrooms and onions and fry over a medium heat for a few minutes until they start to colour.

Add in the raw or cooked chicken along with the chopped garlic and ginger, after a further minute or so add in the curry powder and continue to fry to cook out the curry powder a little.

After 5 minutes add in the mango chutney, stir to coat everything in the chutney and curry powder and then add in the chicken stock and salt.  Allow to simmer uncovered for 30 minutes.

At this point heat any naan or chapattis that you wish to serve and add in the chopped courgette to the chicken broth.  Simmer for a further 5 minutes and then serve in bowls.