Chicken curry
10
Points®
Total time: 45 min • Prep: 10 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
We’re a nation of curry lovers, but there’s no need to buy it in when you can have this classic chicken curry with coriander rice on the table in just 45 minutes.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Onion
1 medium
Garlic
2 clove(s)
Root Ginger
1.25 inch slice(s)
Curry Powder
3 tablespoon(s)
Chicken breast, skinless, raw
650 g
Tinned Tomatoes
1 can(s), large
Chicken stock cube(s)
0.5 cube(s)
Brown rice, microwaveable
2 pouch(es)
Lime Juice, Fresh
15 ml
Coriander, fresh
2 tablespoon(s)
Fat Free Natural Yogurt
80 g
Garam Masala
0.25 teaspoon(s), level
Instructions
1
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.
2
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.
3
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.
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