HEALTHY CHICKEN CURRY
Swap your takeaway for this deliciously healthy chicken curry. This twist on the classic recipe includes peas, cashew nuts and fresh coriander to make it stand out from the crowd. The Creek yogurt base keeps the calories down. Serve with coconut rice for extra flavour.
Per serving : 628kCal / Carbs 47g / Protein 47g / Fat 28g
Ingredients
1 tsp Extra Virgin Olive Oil
250g Chicken Breast
3/4 Onion
1 Garlic Clove
1 tbsp Curry Powder
1 tsp Tomatoe Puree
3 tbsp Greek Yogurt
200ml Chicken Stock
pinch of Salt & Pepper
300g Coconut Grains (or microwavable rice)
25g Cashew Nuts
75g Frozen Peas
8 Sprigs Corriander
How to make it
- Put half the olive oil in a pan over a medium heat.
- Cut the chicken into even-sized chunks and place in the frying pan. Do not cook through but part cook and then remove from the heat.
- To speed things up, in a separate pan, while the chicken is cooking, heat up the remainder of the olive oil.
- Finely chop the onion and place in the pan and cook until it starts to brow n.
- As soon as the onion starts to brown, add the crushed-up garlic and coo k for 30 seconds.
- Then add the curry powder, tomato puree, Greek yogurt, chicken stock, salt, pepper and chicken into the pan, stir well and then leave to simmer on a low heat for 15 to 20 minutes or until the chicken is cooked through (don't leave the Greek yogurt in the pan for too long without stirring , otherwise it separates).
- Prepare your coconut grains in the microwave, as per the package instructions
- For the last 2 minutes, add the cashew nuts and peas to the curry and cook through.
- Plate up the coconut grains and curry, garnish with the coriander and serve.
- Note: If you can't get hold of the coconut grains, just use normal rice.