Light chicken ko­rma

serves 4| prep 15 mins | cook­ing 30 mins - - THIS MONTH -

2 tsp macadamia oil 500g chicken breast fil­lets, thinly sliced 2 brown onions, thinly sliced 2 tbs ko­rma curry paste 1 cin­na­mon stick 8 car­damom pods, lightly crushed 12⁄ tsp salt-re­duced chicken stock pow­der 2 car­rots, peeled, sliced di­ag­o­nally 200g green beans, trimmed, halved 1 bunch broc­col­ini, trimmed, cut into 4cm lengths 70g ( 14⁄ cup) nat­u­ral yo­ghurt 1 tbs al­mond meal 2 (47g each) roti, warmed and halved, to serve

1 Heat 1 tsp oil in a large saucepan or wok over high heat. Cook chicken, in 2 batches, for 2-3 min­utes or un­til browned. Trans­fer the chicken to a plate. 2 Heat re­main­ing 1 tsp oil in pan or wok over high heat. Add onion and cook, stir­ring, for 3-4 min­utes, un­til soft­ened. Add the ko­rma paste, cin­na­mon stick and car­damom pods. Cook, stir­ring, for 2 min­utes or un­til aro­matic. Add 250ml (1 cup) water. Stir in the stock pow­der and car­rot. Re­turn the chicken to the pan. Bring to the boil, then par­tially cover and re­duce the heat to low. Sim­mer for 10 min­utes or un­til the car­rot is ten­der. 3 Add the beans and broc­col­ini to the pan. Sim­mer for 5 min­utes or un­til the veg­eta­bles are just ten­der. Re­move cin­na­mon stick. Re­move from the heat and stir through the yo­ghurt and al­mond meal. Serve with roti.

PER SERVE • 35g pro­tein • 11g fat (3g sat­u­rated fat) • 22g carb • 9g dietary fi­bre • 354 Cals (1479kj)

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