Serves 4

• 2 tbsp olive oil
• 3 chicken breasts
• 1 large onion, chopped
• 20g fresh ginger, grated
• 3 garlic cloves, crushed
• 2 tbsp medium curry paste
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp red wine vinegar
• 2 tsp brown sugar
• 400g can chopped tomatoes
• 150 ml light coconut milk
• 1 red pepper and 1 green pepper, diced
• ­——————————
• 1 kg potatoes, diced
• 150 ml light coconut milk
• 1 bunch spring onions finely chopped
• ½ small bunch coriander

1. Heat the oil in a frying pan and fry chicken breasts on both sides. Set aside on a plate.
2. Lower the heat and cook the onion for 5 mins until golden and soft. Add the spices and cook for a few minutes, stirring.
3. Stir in the vinegar, sugar, tomatoes and coconut milk.
4. Roughly chop the chicken breasts and stir into the pan with the peppers. Simmer for 20 mins until chicken is cooked through and the sauce reduces a little. Season well and pour into an oven proof dish.
5. To make the topping, boil the potatoes for 10-15 minutes until tender. Drain really well.
6. Add the coconut milk and turmeric and mash really well. Stir in the lemon juice, coriander and spring onions
7. Heat the oven to 180C.
8. Spoon the mash over the curry and bake in the oven for 30 minutes until crisping on top.

This is a great recipe for using up turkey instead of the chicken. Just cut out step

Unbelievably tasty for a healthy, low fat dish. Just the thing for all those New Year diets!!