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Packed with great flavours like ginger, coriander, cumin, cinnamon and cloves, this tasty chicken dish uses low-fat coconut milk.

Serves: 4
Preparation time: 15 mins
Cooking time: 30 mins

5cm (2in) piece root ginger, peeled
4 plump cloves garlic, peeled
1tbsp each ground coriander and cumin
1tbsp light olive oil
2 fresh bay leaves
1 cinnamon stick
6 cardamom pods, bruised
Pinch of ground cloves
½ tsp cumin seeds
1 large onion, finely chopped
4 skinless boneless chicken breasts, cubed
400g can chopped tomatoes with chilli in tomato juice
100ml (4fl oz) low-fat coconut milk
Freshly chopped coriander, to garnish
Basmati rice, to serve

1. Whizz the ginger, garlic, coriander and cumin with a little water in a blender to make a paste.
2. Put the olive oil, bay leaves and spices in a non-stick pan. Cook, stirring, for a few minutes. Add the onion and spicy paste and cook for 5 mins. Stir in the chicken and cook until sealed, add a little water if it gets too dry.
3. Add tomatoes, plus 150ml (¼ pt) water if the mixture seems too thick. Simmer until the chicken is cooked, about 15 mins. Add the coconut milk and cook for another 5 mins. Remove cinnamon and bay leaves, scatter with coriander and serve with rice.

Per serving: 240 calories, 11g fat, 2g saturated fat, 7g carbohydrates

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