SW recipe: Chicken and mango korma with rice

SIMPLE
Serves Ready in about 25 minutes

Ingredients:

2 onions, 1 quartered and 1 chopped

2 garlic cloves, peeled and left whole

50g fresh root ginger, peeled and roughly chopped

2 level tbsp korma curry powder

Low-calorie cooking spray

4 skinless chicken breast fillets, cut into bite-size pieces

400ml chicken stock

200g peeled and stoned mango, cut into chunks

1/4 tsp sweetener

375g dried basmati rice

150g fat-free natural Greek-style yogurt

Salt and freshly ground black pepper

1 tbsp finely chopped fresh coriander leaves, plus a few sprigs, to garnish

A pinch of chilli powder, to garnish (optional)

Lime wedges, to serve

350g steamed green beans, to serve

Method:

1 Put the quartered onion, garlic. ginger and curry powder in a food processor and whizz to make a paste. Spray a large frying pan with low-calorie cooking spray and cook the chopped onion over a low heat until softened. Tip in the paste and cook for 2-3 minutes until bubbling and fragrant.

2 Stir in the chicken, stock, mango and sweetener, then cover and simmer for 10 minutes, or until the chicken is cooked through.

3 Meanwhile, cook the basmati rice according to the packet instructions. Remove the chicken from the heat. stir in the yogurt and season.

4 Divide the rice and curry between 4 bowls. Garnish with the coriander and some chilli powder, if you like. Serve with the lime wedges for squeezing over, and the steamed green beans on the side.
Syns per serving: 1-1/2

 

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