Curry in a hurry and healthy eating

Evening Everyone.
Today we have had a super busy and very active day. We have always eaten pretty healthily and exercised but at the moment we are really trying even harder as a family. This is in part age related, also to reduce stress levels and to lose a few lbs.
First thing we had breakfast, we always have fresh fruit and yogurt and a cup of tea unless its winter time when I have porridge with a banana and cinnamon on and Hubby has muesli or on odd occasions porridge too.
After breakfast we went walking. We try to walk every day unless we have to go out somewhere. I have a pedometer on my watch and I try to get in about 6000 steps in my morning walk. I am an active person naturally and keep busy throughout the day so I always do at least the recommended 10,000 steps a day.
After my walk I had a shower then pottered around doing housework before lunch, which today was a jacket potato with with beans and cheese.
I then took three of our grandchildren swimming for a couple of hours. By the time I got home I didn't feel like cooking really but I had some chicken breasts that I had taken from the freezer this morning so I made a curry as this is a speedy recipe.
Recipe for speedy chicken curry. ( serves 3-4)
2 large chicken breasts diced
2 medium onions chopped
1 pepper (any colour) deseeded and chopped
1 large carrot peeled and thinly sliced ( I always try to sneak in extra veg where I can)
2 garlic cloves
2 tsp curry powder
2 cans of chopped tomatoes ( I prefer passata)
2 tbsp mango chutney
2 tbsp tomato puree
200g basmati rice.
Method
First job is to get the rice cooking. Take a mug and fill it to the brim with rice, tip this into a pan, now fill the mug again with cold water and tip into the pan, next half fill the mug with more water and add to the pan. Now bring the rice to the boil, turn down the heat so that it is simmering and put on the lid. Do not remove the lid from this pan again. After ten minutes turn off the heat and don't be tempted to take off the lid to peep inside - the steam is still cooking the rice and if you let the steam escape it will be ruined. After another ten minutes just take off the lid and stir. Perfect fluffy rice every time!

Now for the curry ( after you have started the rice you can get on with this to cook alongside)
Brown the chicken in a large pan. Add the onion and cook for 5 minutes, stirring occasionally.
Add the peppers, carrots and garlic. Cook for 5 minutes stirring often to stop from sticking, add a little water if necessary.
Add the curry powder and stir to mix well. Add in the tomatoes, mango chutney, and the tomato puree. Cover and simmer for about ten minutes until everything is tender and the sauce has thickened.

Serve with the boiled rice. Delicious.

My lovely friend Julie has been recently diagnosed with wheat intolerance and has asked about recipes so hope this helps. Enjoy.
Jules x



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