Chicken Curry with Rice

Curried Chicken with Rice

Ingredients

1tbsp olive oil
6 spring onions, sliced
5cm (2in) piece fresh ginger, grated
2 celery stalks, chopped
4 x 125g (4oz) skinless chicken breasts, sliced lengthways
1–2tbsp medium curry paste (we used Bart Medium Moglai paste)
400g can reduced-fat coconut milk
150ml (¼ pint) hot chicken stock
250g (9oz) purple sprouting broccoli, chopped into florets

  

In short	Preparation time: 15 mins Cooking time: 25 mins Total time: 40 mins Serves: 4 people Cuisine: Indian Course: Main
Nutrition (per portion)	310 calories 19g fat (10g saturates) 6g carbs

Method

1 Heat the oil in a large pan and fry the spring onions, ginger and celery for 5min.

2 Add the chicken and curry paste and fry for 5min until golden. Add the coconut milk and chicken stock and stir. Bring to the boil, then simmer for 10–12min, stirring occasionally, until the chicken is cooked.

3 Add the broccoli and simmer for a further 2min until the broccoli is tender.

 

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