8 WEEK TRANSFORMATION CHALLENGE
Recipe of the Week - Dinner
Lighter chicken curry
Check out our easy chicken curry recipe with low-fat coconut milk, punchy madras paste and crunchy sugar snap peas. This flavoursome curry is low in calorie and gluten free.
· madras curry paste 2 tbsp
· onion 1, chopped
· garlic 3 cloves, chopped
· ginger a thumb-sized piece, chopped
· plum tomatoes 3, chopped
· tomato purée 1 tbsp
· low-fat coconut milk 400ml
· chicken breasts 2, cut into bite-sized pieces
· basmati rice 200g
· sugar snap peas 200g
· lime 1, juiced, plus wedges to serve
· coriander a few leaves, to serve
· STEP 1
Blend the curry paste, onion, garlic, ginger, tomatoes, tomato purée and some seasoning in a food processor until smooth, then tip into a deep frying pan. Cook over a medium heat for 10 minutes until reduced, darkened and smelling fragrant. Tip in the coconut milk and simmer gently for 10 minutes. Add the chicken and simmer gently for a further 10 minutes or until the sauce has thickened and the chicken is cooked through.
· STEP 2
Put the rice into a pan with 400ml of water and a pinch of salt. Bring to a simmer, put on a lid and cook gently for 12 minutes until cooked and all the water has been absorbed.
· STEP 3
Tip the sugar snap peas into the sauce and cook for 2 minutes. Stir in the lime juice and a little seasoning, and serve with the rice, coriander leaves and lime wedges.