Chicken & quinoa curry
6 teaspoons, mild
400 g, cut into small florets
2 medium, cut into 2cm peices
Chicken stock cube(s)
½ cube(s), made up with 125ml hot water
Peas, frozen, boiled
Chicken breast, skinless, grilled
500 g, shredded
0% fat natural Greek yogurt
2 tablespoons, chopped
Calorie controlled cooking spray
- Put the quinoa in a pan with 175ml water. Bring to the boil, then take off the heat, cover and let stand for 12 minutes or until all the liquid is absorbed and the quinoa is fluffy. Drain and set aside.
- Meanwhile, mist a large, deep frying pan with cooking spray and put over a medium heat. Add the onion and cook, stirring, for 4 minutes until softened. Stir in the curry powder and cook for 1 minute.
- Add the cauliflower, courgettes and stock. Cover and cook, stirring occasionally, for 6-8 minutes or until the vegetables are tender. Uncover, stir in the peas and cook for 1-2 minutes or until the liquid has evaporated.
- Stir in the cooked quinoa and chicken, and cook for 1-2 minutes until heated through. Season to taste. Mix the yogurt with the chopped mint and serve with the curry