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.

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