Lowestoft's New Year recipe to kickstart your healthy eating!

2nd January 2013

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Serves 4

Heat the oil in a frying pan and fry chicken breasts on both sides. Set aside on a plate.
Lower the heat and cook the onion for 5 mins until golden and soft. Add the spices and cook for a few minutes, stirring.
Stir in the vinegar, sugar, tomatoes and coconut milk.
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.
To make the topping, boil the potatoes for 10-15 minutes until tender. Drain really well.
Add the coconut milk and turmeric and mash really well. Stir in the lemon juice, coriander and spring onions
Heat the oven to 180C.
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 1.

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

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