Nourishing Tomato & Chicken Curry

Recipe provided by Good and fugly

e.

Serves 4-6

Ingredients

6 tomatoes, chopped, with skin on

700g chicken breast, cut into large bite-sized pieces

2 large green capsicum, seeds and membranes removed, thinly sliced

2 cups fresh coriander, tough stems removed, leaves coarsely chopped

3 garlic cloves, finely chopped

5cm piece fresh ginger, thinly sliced

Freshly squeeze juice of two lemons

1 Tbsp red curry paste

1 Tbsp peanut oil

Method

1. Combine the chicken, capsicum, coriander, garlic, ginger, lemon juice and red curry in a large bowl and toss well to coat. Refrigerate for at least 3hrs, or overnight if possible.

2. Heat oil in a large pan and add chicken and capsicum and all of the marinade to sauté the chicken until nearly cooked (around 10min)

3. Add tomatoes and cook for a further 5-10 min, or until the chicken is cooked through and the tomatoes are hot. Serve on a bed of rice.