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Chicken with tomatoes and Coriander

Chicken with Tomatoes and Coriander

Prep Time 40 mins
Course Low-Fat Food
Servings 4


  • 25g butter
  • 4 boneless skinless chicken breast cut into bite size
  • 450g potato
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 300ml chicken stock
  • 750g ripe tomatoes cut into quarters
  • Splash of Tabasco
  • Squeeze of lemon juice
  • Handful of chopped fresh coriander
  1. Melt the butter in a large deep dished frying pan. Add the chicken pieces and potatoes and stir over a medium heat for 5-7 minutes until the chicken browns. Add the chicken browns
  2. Pour in the stock and cook, covered for 10 minutes until the potatoes are just tender. Remove the lid for the last 3 minutes of cooking. Add the tomatoes and cook over a medium heat, stirring occasionally for 5 minutes until the tomatoes are hot and slightly softened
  3. Season and add a good splash of tabasco. Squeeze over a little lemon juice and sprinkle with coriander. Serve hot
Nutritional value
Per serving 325 kcalories, protein 38g, carbohydrate 26g, fat 8g, fiber 3g