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.
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.
Prep time15 minutes
Ready In30 minutes
Servings4 portions
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
Instructions
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.
Add the flour and cook for 1 minute, then stir in the stock, stirring constantly. Add the chicken and simmer for 10 minutes.
Meanwhile cook the rice according to pack instructions.
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.
Drain the rice and stir in the Flora ProActiv spread, coriander seeds and the coriander leaves. Serve with the curry.
Prep time15 minutes
Ready In
Servings4 portions