Chicken Curry

Chicken Curry Recipe | Healthy Main Course Recipes - Flora ProActiv

A family favourite, our chicken curry is not only bursting with flavours but a healthy filling dinner meal. Manage your cholesterol while still enjoying the flavours of the east.
  • 30 minutes
  • Prep time15 minutes
  • 4 portions
recipe image Chicken Curry

Ingredients

  • 1 onion sliced
  • 1 tbsp olive oil
  • 1 clove garlic finely chopped
  • 2.5 cm fresh root ginger peeled and grated
  • 1 tsp ground turmeric
  • 1 tsp curry powder
  • 1 tbsp flour
  • 4 chicken breast fillets cut in chunks
  • 400 grams tinned chickpeas drained
  • 1/2 chicken stock cube dissolved in 300ml boiling water
  • 100 grams spinach
  • 2 tbsp mango chutney
  • 100 ml low-fat natural yogurt
  • 225 grams basmati rice
  • 30 grams coriander seeds toasted
  • 30 grams Flora ProActiv buttery spread
  • handful of fresh coriander leaves chopped

Nutritional facts

Energy (kcal)738 kcal
Energy (kJ)3089 kJ
Protein (g)43.3 g
Carbohydrate incl. fibre (g)77.1 g
Carbohydrate excl. fibre (g)67.3 g
Sugar (g)7.7 g
Fibre (g)9.7 g
Fat (g)28.9 g
Saturated fat (g)6.8 g
Unsaturated fat (g)19.6 g
Monounsaturated fat (g)12.5 g
Polyunsaturated fat (g)7.1 g
Trans fat (g)0.0 g
Cholesterol (mg)102 mg
Sodium (mg)847 mg
Salt (g)2.12 g
Vitamin A (IU)2475 IU
Vitamin C (mg)10.7 mg
Calcium (mg)204 mg
Iron (mg)7.40 mg
Potassium (mg)887 mg

Instructions

  1. In a saucepan heat the olive oil over a moderate heat and fry the onion until soft. Then add the garlic, ginger, turmeric and curry powder and fry for 1 minute.
  2. Add the flour and cook for 1 minute, then stir in the stock, stirring constantly. Add the chicken and simmer for 10 minutes.
  3. Meanwhile cook the rice according to pack instructions.
  4. Add the chickpeas to the curry along with the spinach leaves and heat until the spinach leaves have just wilted. Then stir in the mango chutney and natural yogurt. Heat through gently, but be careful not to boil.
  5. Drain the rice and stir in the Flora ProActiv spread, coriander seeds and the coriander leaves. Serve with the curry.