Simple Start Chicken Curry.

Ingredients:
2 Chicken Breasts
Red Onion
Garlic
Red & Yellow Peppers
Button Mushrooms
Chickpeas
Quark (0% fat cream cheese)
Medium Curry Powder to taste
Approx 150ml Boiling water with a Chicken Stock Cube dissolved
Wholegrain Brown Rice
Peas & Sweet corn

Method:

1. Finely chop the red onion and garlic and soften in a frying pan with spray oil.
2. Cut chicken into small pieces and add to the garlic and onion. Cook until browned.
3. Chop all the other vegetables and add to the chicken, garlic and onion.
4. Add the chickpeas to the mix.
5. Once all combined, add the chicken stock and stir.
6. Add in the curry powder to taste, I used around 3 -4 tsp.
7. Allow to simmer for 15 minutes or until all vegetables are soft.
8. Top up the liquid with more boiling water if it is becoming too dry.
9. (You want the vegetables to remain covered but it not to be too soup like!)
10. Once all is cooked through, add 2 tbsp of Quark to the pan and stir until well combined.
11. It should be a creamy looking curry sauce. You can add more quark if needed.
12. Serve with boiled wholegrain rice. I add a stock cube, peas and corn to my rice when it is cooking for added flavour.

Alternatives:
You could also add butternut squash and sweet potato to the curry.
You could also serve with egg fried wholegrain rice.
I grilled the chicken breast in the George Foreman, however you could use spray oil and chop the chicken & brown in a frying pan.