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.
Ingredients
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)
Cooking instructions
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 details per portion |
| Energy | 338.2 cal
1409.5 kJ |
| Total Fat | 5.4g |
| - Saturated Fat | 1.3g |
| - Monounsaturated Fat | - |
| - Polyunsaturated Fat | - |
| - Omega 3 Fat | - |
| - Trans Fat | - |
| Cholesterol | - |
| Sodium | 450.8mg |
| Total Carbohydrates | 29.8g |
| - Dietary Fibre | - |
| - Sugars | 6.2g |
| Protein | 39.0g |
| Potassium | 858.5mg |