Simple chicken curry
5
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
Ingredients
Brown onion
1 medium, finely sliced
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Curry powder
2 tbs, mild
Skinless chicken breast
650 g, cut into 2cm pieces
Canned diced tomatoes
1 400g can, (1 x 400g can)
Chicken stock cube
½ individual, to make 200ml gluten-free stock
Brown rice microwave packet
375 g, basmati variety
Lime juice
1 tbs
Lime(s)
1 medium, cut into wedges, to serve
Fresh coriander
2 tbs, coarsely chopped, plus extra leaves to serve
99% fat-free, plain or natural yoghurt, unsweetened
⅓ cup(s), (80g), to serve
Garam masala
⅛ tsp, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Lightly spray a large deep frying pan with oil and heat over medium heat. Add onion and cook, stirring for 6-8 minutes or until soft. Add garlic and ginger and cook for 1 minute or until fragrant. Stir in curry powder and cook for 2 minutes or until fragrant.
2
Add chicken and cook for 2 minutes, stirring to coat in spice mixture. Add tomatoes and stock, bring to a simmer and cook for 15-20 minutes or until chicken is cooked through and sauce has thickened.
3
Heat rice following packet instructions. Transfer to a medium bowl. Stir in lime juice and coriander. Serve curry with rice and lime wedges. Top with a dollop of yoghurt, a pinch of garam masala and extra coriander leaves.
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