Chicken Shashlik

Ingredients

• 4 skinless chicken breasts (400g total)
• 1 red pepper, cut into chunks
• 1 green pepper, cut into chunks
• 1 red onion, cut into chunks
• 2 garlic cloves, crushed
• 1 x 2cm piece fresh ginger, peeled and chopped
• 1 tsp ground tumeric
• 2 tsps ground coriander
• 2 tsps tandoori powder
• 1 x 400g can chopped tomatoes
• 1-2 tsps vegetable stock powder
• salt and freshly ground black pepper

Cooking Instructions

1. Preheat a non-stick wok.
2. Chop the chicken breasts into chunks.
3. Dry-fry the peppers and onion in the wok for 2-3 minutes. Add the chicken, garlic and ginger and cook until the chicken is sealed. Stir in the spices and cook for a further minute.
4. Finally, add the tomatoes and stock powder, then reduce the heat and simmer gently for 10 minutes before serving.
5. For a dinner option, serve with 1 blue portion pot (55g uncooked weight) or 1 red portion pot (144g cooked weight) basmati rice per person.

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