Quick Chicken and Vegetable Curry
Servings 4 serving
Ingredients
- 1.5 cup jasmine rice
- 2 tsp vegetable oil
- 250 g chicken
- 1 courgette
- 1 carrot
- 1 baby bok choy
- 1-2 stalks broccolini
- 1 tin coconut milk
- 1 tin tomatoes, chopp
- 1 tsp tsp white sugar
- 1 tsp garam masala
- 2 tsp curry powder
- 1-2 tsp chilli flakes
- Salt and pepper, to taste
- Greek yoghurt, to serve
Instructions
- Rinse rice and place in a large pot with 3 cups of water and 1 teaspoon of salt. Heat until at a boil. Turn heat to low, place a lid on and cook 12 minutes. Without lifting the lid, leave to sit a further 10 minutes
- Heat oil in a large frypan over a medium heat. Add onion, carrot and broccolini and cook 2-3 minutes. Add in bok choy and stir fry 1-2 minutes. Remove vegetables from pan and set aside.
- To the same pan, add coconut milk, tin tomatoes, sugar, garam masala, curry powder, salt, pepper and chilli flakes. Simmer 5 minutes until everything comes together. Add in chicken and vegetables and cook 5 more minutes, adjusting seasoning to taste if necessary
- Serve with the rice and a dollop of greek yoghur
Nutrition
Carbohydrates: 63g | Protein: 25g | Fat: 9.3g | Saturated Fat: 5.1g | Cholesterol: 33mg | Sodium: 45mg | Potassium: 475mg | Fiber: 3.5g | Sugar: 3.5g | Calcium: 68mg | Iron: 3.7mg
