• 1tsp sunflower oil
  • 2 onions, chopped
  • 3 cloves garlic, chopped
  • 1/2tsp dried chilli
  • 1/2tsp paprika
  • 1/2tsp ground ginger
  • 1tsp cumin
  • 2 heaped tsps curry powder
  • 6 boneless skinless chicken thighs
  • 250ml chicken stock

A simple recipe requiring minimal attention. It makes a good mid-week dinner and is easily frozen.

Heat the oil in a frying pan and add the onion, garlic and spices, fry until onion is softened

Add the chicken, pour in the stock, bring to the boil and then simmerfor around 45-60 minutes (much less if using breasts instead of thighs)

Take out the chicken and bring the sauce to the boil to reduce.

To maintain the healthy nature of the recipe serve with 170g fat-free greek yoghurt, black pepper and salad.