Coconut chicken and mushroom curryRecipe for Coconut chicken and mushroom curry (serves 6)

650g boneless skinless chicken breasts
1 tsp coriander seed
1 tsp cumin seed
1 tsp oil
1 onion, sliced
1 clove garlic, chopped
1 tablespoon grated fresh ginger
1 tsp curry powder
½ teaspoon turmeric
1 whole red chilli, chopped (or 1 tsp chilli powder)
salt and pepper
250 ml coconut milk
200g chestnut mushrooms, halved or quartered
1½ cups brown rice

Total calories per serving: 490

Method: Heat the oven to 160°C/325°F. Toast the coriander and cumin seeds over a medium heat, then grind to a powder with a pestle and mortar (or you can just use ready-ground spices and add them with the other spices later). Heat the oil in a pan and brown the chicken breasts on all sides at a high heat. Remove the chicken to a plate, add the onions and cook over a lower heat until soft. Stir in the garlic, ginger, spices and chilli, cook briefly and then add the coconut milk. Return the chicken to the pan and simmer for 40 minutes until the chicken is cooked. When the chicken has been cooking for 15 minutes, put the rice in a pan with 3 cups of water and bring to a simmer. The rice will take 20 minutes to cook from that point. Add the mushrooms to the chicken ten minutes before the end of the cooking time. When the chicken has finished cooking, serve the curry over the rice.