Rogan josh chicken & vegetable stir fry
2
| Prep | 15 min | |
| Cook | 10 min |
- Chicken breast, lean, raw, 300 g, fillet trimmed
- Extra virgin olive oil, 2 teaspoon(s)
- Red onion, ½ small, cut into thin wedges
- Rogan josh curry paste, 2 tablespoon(s)
- Broccoli, 2 cup(s)
- Red capsicum, 1 capsicum(s), chopped
- Snowpeas, 1½ cup(s), topped, halved diagonally
- Tomato, 1 medium, chopped
Method
Thinly slice the chicken across the grain, place into a bowl. Spoon 1 teaspoon oil over the chicken, stir to coat. Heat a wok over high heat until hot. Add half the chicken, stir-fry 1 minute until golden, remove to a plate. Repeat with remaining chicken. Reduce heat to medium to high.
Add the remaining oil with the onion. Stir-fry 1 minute. Add the curry paste, stir for 30 seconds then add the broccoli and 2 tablespoons of water. Stir to coat, cover the wok and wait 30 seconds. Remove the lid. Return chicken to the wok with any resting juices, capsicum, snow peas and tomato. Stir-fry for 2-3 minutes, or until the vegetables are tender. Serve.
TIP: You can use Korma curry paste or butter chicken paste instead of Rogan josh if you have it at home.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.5 |
| Bread & Cereals | 0 |
| Vegetables | 2.5 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0.7 |
| Calories | 372 |
| Protein | 42.6 g |
| Total fat | 12.3 g |
| - Saturated fat | 1.8 g |
| Total carbohydrates | 15.8 g |
| - Total sugars | 12.6 g |
| Fibre | 9.8 g |
| Sodium | 605 mg |