100 g chicken breast

250 g broccoli

100 g paprika

1 small onion

1 clove of garlic

1 tsp curry paste

1 pinch of salt

½ tsp coriander powder

small piece ginger

4 sundried tomatoes

15 g almonds mousse or planed almonds

1 tbsp lemon juice

1 tbsp canola oil

150 ml water


• Heat oil in a non stick pan; cut onion and garlic in cubes and brown in pan. Use a little sunflower oil if need be.

• Add chicken breast and brown with curry paste and coriander.

• Add broccoli and paprika and water, cook for 10 minutes; stir occasionally.

• Cut ginger into cubes and tomatoes into slices; mix with almond mousse, lemon juice and water and add to pan.

• Season with salt and pepper.