Quick chicken curry
2
| Prep | 10 min | |
| Cook | 12 min |
Enjoy the spice without the fuss with this cheat's chicken curry. Made with curry paste and boosted with vegetables, it's a healthy alternative to an Indian takeaway.
- Olive oil, 1 teaspoon(s)
- Garlic, 1 clove(s), crushed
- Onion, any type, 1 medium, cut into wedges
- Chicken breast, lean, raw, 300 g, diced
- Carrot, 1 small carrot(s), peeled and cut into 1/2 cm rounds
- Green beans, 1 cup(s), chopped, cut into 4cm lengths
- Curry paste, 2 teaspoon(s)
- Chicken liquid stock, salt reduced, 1 cup(s)
- White rice, cooked, 1 cup(s)
Method
Heat the oil in a non-stick frypan over medium heat. Add the garlic, onion and chicken; cook until lightly browned. Add the carrot and beans and cook for a further 3 minutes.
Add the curry paste to the pan and combine well, cooking for a further 2 minutes. Add the stock and bring to the boil. Reduce heat and simmer for 5 minutes or until the vegetables are tender and the sauce has reduced a little.
Divide the curry between two plates and serve with basmati rice.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.1 |
| Bread & Cereals | 0.8 |
| Vegetables | 1.2 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 0.3 |
| Indulgences | 0.1 |
| Calories | 338 |
| Protein | 39 g |
| Total fat | 5.5 g |
| - Saturated fat | 1.3 g |
| Total carbohydrates | 29.8 g |
| - Total sugars | 6.2 g |
| Fibre | 5.4 g |
| Sodium | 451 mg |