Inside Sport - - Eat Better -

Serves: 4

Time to make: 30 mins Cost per serve: $4.40

1 cup brown rice

Olive-oil spray

400g chicken thigh fil­lets, diced into 1.5cm cubes 1 large brown onion, chopped

2 ta­ble­spoons gluten-free mas­saman curry paste 2 gar­lic cloves, crushed

1 tea­spoon cumin seeds

300g sweet potato, peeled, diced into 2cm cubes 1 1/2 cups coconut wa­ter

1 large head broc­coli, cut into small pieces

1/4 large head cau­li­flower, cut into small pieces Co­rian­der leaves, to gar­nish

1 Cook rice ac­cord­ing to packet in­struc­tions; drain and cover.

2 Mean­while, spray a saucepan with olive oil and set over medium heat. Cook chicken in two batches, stir­ring, for two– three min­utes, or un­til golden; re­move from pan.

3 Re­turn pan to heat; spray with oil. Cook onion un­til soft.

Add curry paste, gar­lic and cumin; cook, stir­ring, for one minute. Add sweet potato and coconut wa­ter; bring to the boil. Re­duce heat to low, cover and sim­mer for 15 min­utes, or un­til potato is ten­der.

4 Re­turn chicken to saucepan with broc­coli and cau­li­flower; cover and sim­mer for five more min­utes, or un­til chicken is cooked through. 5 Top rice with curry, gar­nish with co­rian­der leaves and serve.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.