Serves 2

2 chicken breasts, skinned
1 small onion, roughly chopped
2 tsp mild curry powder
½ tsp fresh ginger, minced or ½ tsp ground ginger
2 tbsp water
250 ml (½ pt) chicken stock
½ medium carrot, thinly sliced
½ green capsicum (bell pepper), de-seeded and roughly chopped
100 g (3 oz) French beans, sliced
1 tbsp cornflour (cornstarch)
2 tbsp water
1 tbsp cashews or slivered almonds

1. Pre-heat griller on ‘Medium’.  Cut chicken breast into cubes.  Grill the chicken until tender, but cooked through – about 7 minutes. Set chicken aside, loosely covered, and keep warm.
2. In a saucepan, over medium heat, combine the onion, curry powder, ginger and 2 tbsp of water.  Cook, stirring constantly, for 3 minutes. Add the chicken stock and vegetables.
3. Bring to the boil, reduce heat and simmer for 15 minutes, or until the vegetables are just tender.  Remove from heat. 
4. Mix the cornflour and 2 tbsp of water to a smooth paste.  Add to the saucepan and stir in.  Return to the heat and bring to the boil, stirring constantly, until the mixture thickens.  Reduce heat and simmer for 2 minutes.
5. Add chicken and nuts, mix well and heat through. Serve immediately on a bed of boiled brown rice or wholemeal macaroni.