3 skinless chicken breasts, cut into bite size pieces
1 red onion, chopped
1 Dstsp Patak’s korma curry paste
4 courgettes, sliced
3 carrots, sliced
200gm green beans, cut in ±2cm pieces
1 red pepper, chopped
750ml chicken stock
½ white cabbage, shredded
2 Tblsp chopped coriander
320gm rice
4 Tblsp fat free natural yoghurt
4 tsp sweet chilli sauce
Method
Cook the rice in lightly salted water.
Once cooked, drain and keep warm.
Spray a large saucepan with non-stick cooking spray.
Dry fry the onion until it starts to soften.
Add the chicken and continue frying until it is sealed and starting to brown.
Now stir through the curry paste and continue cooking for a few minutes more.
Add the courgettes, carrots, beans, pepper and stock.
Cover and simmer for 20 minutes.
Add the cabbage and 1Tblsp coriander and simmer for 5 minutes.
Serve over the rice.
Garnish with the yoghurt, sweet chilli sauce and the remaining coriander.
Even though there is curry paste in the recipe, the flavor is mild enough for children.
No comments:
Post a Comment