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onion olive oil clove garlic root ginger turmeric curry powder flour chicken breasts chickpeas chicken mango natural low fat yoghurt Basmati rice coriander seeds butter Coriander
Viewed: 40 - Published at: 2 years agoIngredients
- 1 onion, sliced
- 1 tbsp olive oil
- 1 clove garlic, finely chopped
- 2.5 cm root ginger, peleed and grated
- 1 tsp turmeric
- 1 tsp curry powder
- 1 tbsp flour
- 4 chicken breasts, cut into chunks
- 400 g (14.1oz) can chickpeas, drained
- 0.5 chicken stock cube, dissolved in 300ml boiling water
- 100 g (3.5oz) spinach leaves
- 2 tbsp mango chutney
- 100 ml (3.5fl oz) natural low fat yoghurt
- 225 g (7.9oz) basmati rice
- 1 tsp coriander seeds, toasted
- 25 g (0.9oz) butter substitute
- 1 handful fresh coriander leaves, chopped
Method
- In a saucepan heat the olive oil over a moderate heat and fry the onion until soft.
- Then add the garlic, ginger, turmeric and curry powder and fry for 1 minute.
- Add the flour and cook for 1 minute, then stir in the stock, stirring constantly.
- Add the chicken and simmer for 10 minutes.
- Meanwhile cook the rice according to pack instructions.
- Add the chickpeas to the curry along with the spinach leaves and heat until the spinach leaves have just wilted.
- Then stir in the mango chutney and natural yogurt.
- Heat through gently, but be careful not to boil.
- Drain the rice and stir in the butter substitute, coriander seeds and the coriander leaves.
- Serve with the curry.
