Coconut milk and immune-boosting spices make this delicious version creamy yet piquant. You can double this recipe and freeze the remainder, or store in the fridge for up to 3 days. A nutritious ready-made meal for your partner, kids or your lunch box!

Ingredients

• 1 tbsp olive oil
• 2 chicken breasts, trimmed of skin and fat and sliced into strips
• 1 tsp ground cumin
• ½ tsp turmeric
• 4 cloves garlic, crushed
• 1 mild red chilli, deseeded and finely chopped
• 2 onions, chopped
• 2 tsp Marigold reduced salt vegetable bouillon powder dissolved in 210ml water
• 210ml reduced fat coconut milk

1. Heat the oil in a frying pan or wok and sear the chicken strips on both sides then remove from the pan and set to one side.

2. Fry the cumin and turmeric in the pan for a few seconds before adding the garlic and chilli and sautéing for 30 seconds.

3. Add the onion and fry to soften them.

4. Pour the bouillon liquid into the pan with the coconut milk, return the meat to the pan and simmer until the chicken is cooked – about 20-30 minutes.

5. Serve with brown basmati rice or green salad.

Variations: add 25g crunchy peanut butter (with no added sugar) and 25g tomato passata along with the coconut milk, to make a delicious satay chicken curry – in which case use only one chicken breast between two people.

Allergy suitability: gluten, wheat, dairy, yeast free