Quick Chicken Curry
RECIPE OVERVIEW
This chicken and vegetable curry is an ideal mid week meal. It is simple to make, filling and a good source of protein.
Ingredients
Serves: 4 people
-
10
-
Cherry Tomatoes
quartered -
1
tin
Coconut Milk
(400ml) -
2
cloves
Garlic
chopped -
1
-
Lime
zest and juice -
4
tbsp
Natural Yogurt
-
1
tbsp
Olive Oil
-
1
-
Red Onion
cut into quarters -
1
-
Red Pepper
thinly sliced -
2
tbsp
Soy Sauce
-
200
g
Spinach
-
200
g
SuperValu Basmati Rice
to serve -
1
bunch
SuperValu Fresh Coriander
chopped -
2
-
SuperValu Partboned Chicken Breast
-
2
tbsp
Thai Green Curry Paste
Method
- First cook the rice according to the packet instructions.
- In the meantime, heat the oil in a large frying pan set over a medium heat. Add the curry paste, then the chicken and onion. Cook for 10 minutes, until the chicken is browned and cooked through. Add the pepper and garlic and cook for 2 minutes, then add the coconut milk, lime zest and juice and soy sauce and mix well. Simmer for 10 to 15 minutes, covered with a lid, until the chicken is cooked through. Remove from the heat and add the cherry tomatoes, spinach and coriander, stirring until the spinach has wilted.
- Serve warm with the basmati rice and drizzle with some natural yogurt.
High in protein
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