Ingredients (for 1 serving)
1 portions of vegetables (mushrooms, leeks, onion or cauliflower for example)
1 chicken breasts (according to your protein weight)
1 tsp of turmeric
1 tsp of mild or medium curry powder
1 tsp of Garam Masala
1/2 tsp of ground cumin
1/2 tsp of ground ginger
1 cloves of garlic
Make it Like So:
If you are using cauliflower, parboil the florets and keeps the water you boiled them in.
Heat the spices in a dry frying pan until fragrant (watch out that you don’t burn them!)
Add garlic and stir. Add the vegetables and coat with spices.
Add some oil, and pour in some stock to loosen up. Cook covered for a few minutes until spices and liquid are well combined and the vegetables are coated with the resulting paste. Add the diced chicken. Cook until the chicken is cooked, stirring regularly. You can add more liquid if you want more of a sauce.
Serve with some toasted rye bread to mop up the juices.