This is a weeknight curry that leans on the yellow curry sauce to carry all the aromatic work. A quick simmer with chicken breast and whatever vegetables you have on hand yields a full-flavoured bowl in under thirty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 310 calories a serving, 40 g protein, 10 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large shallow pan over medium-high heat. Cut 12 ounces boneless chicken breast into bite-sized pieces and season with salt and pepper, then add to the hot pan. Cook, stirring often, until the chicken is no longer pink on the outside, about 4 minutes.4 min
2. Mince 2 garlic cloves. Add the jar of curry sauce and the garlic to the pan along with 1/2 cup water and stir to combine. Bring to a simmer, scraping up any browned bits from the bottom.
3. Simmer gently for 12 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly. Squeeze the juice of half a lime into the pan and taste. Add more salt and a pinch of pepper if needed.12 min

Note Swap the chicken for prawns or cubed tofu. Leftovers keep for three days in the fridge and reheat gently on the stovetop. Serve over rice or with rice noodles on the side, and cut lime wedges at table.