Quick Chicken Curry
This chicken and vegetable curry is an ideal mid week meal. It is simple to make, filling and a good source of protein.
4 people
30 minutes
10 minutes
Ingredients
- 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
