Keralan Chicken Curry
Enjoy the delicious flavors of Southern India with this Keralan Chicken Curry.
Servings 4
Calories 356kcal
Ingredients
- Low-calorie cooking spray
- 2 onions diced
- 5 cm/2" piece fresh root ginger peeled and finely chopped
- 3 Tbsp mild curry powder
- 1 tsp turmeric
- 1.2 L chicken stock
- 600 g butternut squash flesh cut into bite-size pieces
- 150 g dried long-grain rice
- 4 skinless and boneless chicken breasts cut into bite-size pieces
- 200 g green beans halved
- 2 level Tbsp mango chutney
- 200 g frozen peas
- 115 g baby spinach
- Salt and pepper
Instructions
- Place a large lidded saucepan over medium heat and spray with cooking spray.
- Cook the onions and ginger for 2-3 minutes then stir in the curry powder and turmeric and cook for 1 minute.
- Add the stock and butternut squash and bring to the boil.
- Add the rice and cover pan with lid. Cook for 5 minutes.
- Reduce to a simmer, uncover, and stir in the chicken and beans.
- Cook uncovered for 10-15 minutes or until the rice is tender and the chicken and squash are cooked through.
- Stir in the mango chutney, peas, and spinach and cook for 2 minutes.
- Season to taste with salt and pepper.
- Divide between 4 bowls and serve immediately.
Notes
- Slimming World Syns per serving: 1 when Food Optimising.
Nutrition
Serving: 1 | Calories: 356kcal | Carbohydrates: 62g | Protein: 19g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 17mg | Sodium: 590mg | Fiber: 13g | Sugar: 18g