Spicy Chicken
Spicy Chicken
| Serves 1 | Cooking time: 20 minutes |
Dairy Free
Egg Free
A quick and easy chicken curry for one. Packed full of good stuff!
Ingredients
- 1 Bannisters Yorkshire Family Farm Baked Jacket Potato
- 1 spray of oil
- 1 skinless chicken breast, diced
- ½ leek, finely sliced
- 2 cm piece of root ginger, grated (or 1 cube of frozen ginger)
- ½ tbsp medium curry paste
- 50g frozen peas
- soy sauce to serve
- Fresh red chilli (optional)
- Coriander leaves (optional)
Method
Heat a wok and spray with oil.
Add the chicken pieces and allow to cook through (about 10 minutes). Remove from the wok and set aside on a plate.
Stir-fry the leek and ginger until softened.
Stir in the curry paste and cook for a further 2 minutes.
Stir in the peas and chicken. Reduce the heat, cover and cook for 3 minutes.
Add the mixture to the potato and serve with a splash of soy sauce.
Finish with chopped chilli and coriander.
