What’s more ideal than a lovely chicken curry on a Saturday night? Creamy & comforting, super easy & quick to make this really hits the spot & not a takeaway in sight! The addition of coconut milk really lifts this curry to the next level flavourwise. Give it a try, I promise you won’t be disappointed! This serves four at 11 pro points each (2pp on F&H if you use brown rice). I hope you’re having a lovely Saturday Night.  
340g diced chicken fillet 

One onion diced

One can of light coconut milk

One can of plum tomatoes

One red pepper diced

One clove of garlic

2 teaspoons curry powder

2 teaspoons tumeric

1 teaspoon garam masala

1 teaspoon cumin

1 tablespoon corn flour

Fresh coriander 

Salt

240g dried weight basmati rice  Prepare the rice as per packet instructions. Heat a large saucepan over a medium heat and spray with oil. Lightly fry the onion and red pepper for approximately five minutes until soft. Crush in a clove of garlic and cook for a further minute. Add in all the spices and stir well continuing to cook for a further minute. Add the coconut milk and diced tomatoes. Stir in the diced chicken and season with salt. Cook for 20 minutes. Blend the cornflour with a small amount of cold water and add to the sauce. Cook for another five minutes. Tear in some fresh coriander leaves and serve immediately over the Basmati rice. Enjoy!