Light chicken korma
serves 4| prep 15 mins | cooking 30 mins
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)