LUNCH

Chicken korma 8 SmartPoints

Serves 4

500g skinless chicken breast fillets, cubed

200g basmati rice

1 tsp vegetable oil

For the korma sauce

1 carrot, diced

1 small onion, diced

1 small apple, peeled, cored and diced

1 tbsp korma curry paste

2 tsp mango chutney

2 tsp tomato purée

150ml reduced-fat coconut milk

75ml chicken stock, made with ¼ stock cube

TO MAKE the sauce, heat the oil in a lidded non-stick pan and add the onion and carrot. Cover and cook on a low heat, stirring occasionally, for 15 minutes. Add the apple, cover and cook for another 5 minutes or until everything is soft. Stir in the korma paste, mango chutney and tomato purée, then remove from the heat. Blend in the coconut milk and stock, then whizz to a purée using a stick blender. Add the chicken to the curry sauce and leave to simmer for 10 minutes or until cooked through. Meanwhile, cook the rice according to pack instructions. Serve the curry and rice with a selection of steamed vegetables, such as pak choi or baby corn.