SW recipe: SW Chinese chicken curry

Serves 4
Ready in 40 minutes


Low-calorie cooking spray

2 large onions, finely sliced

3 garlic cloves, crushed

1 tbsp medium curry powder

2 tsp ground turmeric

1 litre chicken stock

250g dried long-grain rice

4 skinless and boneless chicken breasts, cut into large chunks

2 red and 2 green peppers, deseeded and cut into large chunks

200g green beans

120g frozen peas


1 Spray a large, deep, non-stick frying pan with low-calorie cooking spray and place over a medium-high heat. Cook the onions with a splash of water for 8-10 minutes until softened.

2 Stir in the garlic, curry powder and turmeric with a splash of water, and cook for a further minute. Add the stock, bring to a simmer and cook gently for 10 minutes. Meanwhile, cook the rice according to the pack instructions, then drain and keep warm.

3 Blitz the curry using a jug or stick blender until smooth, then set aside. Clean out the frying pan, then spray with low-calorie cooking spray and place over a medium-high heat. Add the chicken and fry for 5 minutes, or until browned all over. Add the peppers, beans and peas, then pour over the curry sauce. Simmer for 5 minutes, or until the chicken is cooked through. Divide the curry and rice between 4 bowls to serve.


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