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.
1 clove(s), crushed
Onion, any type,
1 medium, cut into wedges
Chicken breast, lean, raw,
300 g, diced
1 small carrot(s), peeled and cut into 1/2 cm rounds
1 cup(s) chopped, cut into 4cm lengths
Chicken liquid stock, salt reduced,
White rice, cooked,
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
|- Saturated Fat||1.3g
|- Monounsaturated Fat||-
|- Polyunsaturated Fat||-
|- Omega 3 Fat||-
|- Trans Fat||-
|- Dietary Fibre||-