Chicken saag
While chicken breasts are low in fat, they can often be a bit dry if cooked long and slow. Our secret is to treat this curry a bit like a stir-fry - the meat stays tender, and better still, it's on the table in no time.
SERVES 2 PREP 10 mins COOK 30 mins EASY *
FIBRE 3 OF 5-A-DAY IRON
2 tsp rapeseed oil
1 onion (200g), finely chopped
10g ginger, peeled and finely chopped
2 large garlic cloves, finely chopped
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