Ingredients
• 20 sprays Sizzola rapeseed spray oil
• 1 onion, peeled and chopped
• 2 garlic cloves, crushed
• 8 x low fat pork sausages, chopped
• 450gm chicken breast, skinless and cut into bite-size pieces
• 2tbsp medium curry powder
• 2 carrots, peeled and cut into bite-size pieces
• 2 red peppers, deseeded and chopped
• 500ml passata
• 198ml/7fl oz chicken stock
• salt and freshly ground black pepper
• a small handful of fresh mixed herbs
Method
1. Spray a pan with the oil and cook the onion, garlic, sausages, chicken and curry powder for 2-3 minutes. Stir in the carrots, peppers, passata and stock. Bring to the boil, reduce the heat to a simmer and cook, stirring occasionally, for 25-30 minutes, or until the chicken is cooked through and the carrots are tender.
2. Season to taste and ladle into warmed bowls. Chop the herbs, sprinkle over and serve.
Macros per serving: 303 Calories, Protein 50.5g, Fat 8g, Carbs 18.3g, Fibre 5.6g.
