Here’s a curry that’s actually good for your ticker! The creaminess comes from my old favourite, Greek yoghurt, and for green’s there’s broccoli, which has been shown to help keep arteries clear and prevent heart attacks.
- 300G lean chicken breast fillets, cut into cubes
- 1/2 onion, thinly sliced
- 2 tablespoons tikka curry paste
- 1 tablespoon no-added-salt tomato paste
- 1 cup reduced-salt chicken stock
- 1 carrot, peeled, sliced
- 1/2 large head broccoli (around 200g), cut into small pieces
- 1/3 cup 2%-fat plain Greek yoghurt
- 1 cup steamed basmati rice, to serve
- Heat a large saucepan over high heat and spray lightly with cooking oil. Throw the chicken in and cook, stirring, until browned, about 3 minutes. add the onion and cook for another couple of minutes until golden. Add the curry paste and tomato paste and give it a good stir.
- Pour in the stock, reduce the heat and simmer, uncovered, for 5 minutes. Add the carrot and broccoli, cover and simmer for another 5 minutes or until the veg are just tender.
- Remove from the heat and wait for a minute or two before stirring the yoghurt through. (if the curry is too hot the yoghurt will go lumpy, so hold your horses!) Serves with the steamed basmati.
- Protein: 47.1g
- Carbs: 41.6g
- Sugar: 9g
- Fat: 13.8g
Adam’s Tip: Individual portions will keep in airtight containers in the freezer for up to 2 months!