Pete’s Chicken & Pepper Curry (2013) but adapted a little to suit my taste .

Serves 2


1 Onion, finely sliced (s) (sff)
1 tsp. Cumin
1 tsp. Cinnamon
1 tbsp. Sweetener
1 tbsp. Cornflower (3.5syns/2= 1.75 per person)
2 Red peppers, chopped into small pieces (s) (sff)
2 tbsp. Light soy sauce
2 tbsp. Tomato puree
2 tbsp. Red wine vinegar
2 tbsp. Madras curry powder
2.5cm Cube of ginger, grated, or use lazy ginger 1 tsp
3 Spring onions, chopped (s) (sff)
4 Tomatoes, chopped (s) (sff)
100g Cooked basmati rice (ff)
200mL Chicken stock
2 large chicken breasts cubed (s) (ff)


In a bowl, mix together the stock, soy sauce, tomato puree, vinegar, sweetener, madras curry powder, cumin, coriander & cornflower, set aside.

In a frying pan sprayed with frylight, cook the chicken until white, set aside.

Cook the onion, peppers until soft then add the ginger, cook for 1-2 mins, add the chicken , tomatoes & stock.

bring to a boil then reduce to a simmer for 10 mins or until the chicken is cooked & the sauce has thickened, sprinkled the chopped spring onions & serve on a bed of basmati rice, or cauliflower rice .( see rice recipe)