Calorie controlled cooking spray
1 medium, finely sliced
2 clove(s), crushed
1¼ inch slice(s), grated
9 teaspoons, mild
Chicken breast, skinless, raw
650 g, diced
1 can(s), large, chopped
Chicken stock cube(s)
½ cube(s), to make 200 ml stock
Brown rice, Microwaveable
2 pouch(es), basmati
Lime Juice, Fresh
2 tablespoons, roughly chopped, plus extra leaves, to garnish
Fat Free Natural Yogurt
80 g, to serve
1 medium, cut into wedges, to serve
¼ teaspoons, level, to serve
- Mist a large pan with cooking spray, add the onion and cook over a medium heat for 6-8 minutes until soft. Add the garlic and ginger and cook for another minute, then stir in the curry powder and cook for a further 2 minutes.
- Add the chicken and cook for 2 minutes, stirring to coat in the spice mixture. Add the chopped tomatoes and stock, bring to a simmer and cook for 15-20 minutes until the chicken is cooked through and the sauce has thickened.
- Cook the rice to pack instructions, then stir in the lime juice and coriander. Serve the curry with the rice and lime wedges to squeeze over. Top with a dollop of yogurt, a sprinkling of garam masala and extra coriander leaves.