Chicken curry with golden rice
8
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Rich flavours and irresistible aromas make this 30 minute chicken curry the perfect winter warmer that's packed with spices. Served with rice flavoured with saffron, turmeric, cardamom and raisins, this dish gives a delicious taste of India
Ingredients
Brown Rice, dry
160 g
Saffron Threads
1 teaspoon(s)
Turmeric
½ teaspoon(s)
Cardamom Pods
½ teaspoon(s)
Raisins
30 g
Calorie controlled cooking spray
4 spray(s)
Chicken thigh, skinless, boneless, raw
500 g
Onion
1 medium
Garam Masala
½ tablespoon(s), level
Tomato Purèe
1 serving(s)
Reduced fat coconut milk, tinned (7.7% Fat)
½ can(s)
Soy Sauce
1 teaspoon(s)
Spinach
200 g
Green Beans
180 g
Coriander, fresh
1 tablespoon(s)
Instructions
1
Cook the rice to pack instructions, adding saffron, turmeric and cardamom. Stir in the raisins when the rice is cooked.
2
Mist a deep pan with cooking spray and brown the chicken pieces over a medium heat until golden. Lower the heat and add the onion, letting it soften while stirring. Add the garam masala and tomato puree and simmer for a few minutes. Pour in the coconut milk and 200ml water and bring to a boil. Turn down to a simmer and stir in the soy sauce. Add the spinach and let it wilt.
3
Meanwhile, cook the green beans in a pan of boiling water until just tender, then drain. Mix into the curry.
4
Serve the curry with the golden rice, topped with coriander.
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