- 1 onion
- 1 carrot and
- 1 Sweet Potato
- 1/2 tin of Chick Peas (Drained)
- 1 Heaped Tablespoon of Curry Powder
- 1/2 Pint of Chicken Stock
- 400g Pre Cooked Chicken (diced)
- 2 Tablespoons of Low Fat Greek Yoghurt
Dice up the onion, carrot and sweet potato and brown in coconut oil for 3-4 minutes. Add 1 heaped tablespoon of curry powder along with the drained chick peas, and cook for a further minute.
Then, add about a 1/2 a pint of chicken stock along with 1 whole tin of chopped tomatoes.
Cook on a low heat until all the veg is cooked through. Roughly about 20-15 minutes.
Add the chicken and stir well, as well as 2 tablespoons of low fat Greek yoghurt.
Cook for a further 4-5 minutes on a low heat and season as you wish. (Add extra Chilli powder if you wish).
(If using uncooked chicken, add with the vegetables at the beginning of the recipe).