Name: Green Chicken Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Ingredients: 500 g chicken breast, (diced); 350 ml chicken stock; 250 g fat-free Greek yogurt; 100 g frozen peas; 2 tomatoes, (chopped); 2 Tbsp ginger, (chopped); 2 tsp salt; 2 tsp corriander seeds; 2 Tbsp garam masala; 1/2 tsp cinnamon; 1/2 tsp cayenne pepper

It’s easy to get bored of plain chicken and spices so with a bit of effort why not try turning it into a Green Chicken Curry? It only adds 11g of carbs to your typical chicken breast whilst providing the same, if not more, protein. If you want to add more fat to the meal then try frying the vegetables and chicken in a tablespoon of coconut oil.

Serve with rice or quinoa (my preferred grain) and veg to make this a balanced meal and much better than a takeaway!

Green Chicken Curry

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 4

Calories 249 kcal

Author Harry Ranson

Ingredients

500 g chicken breast, diced
350 ml chicken stock
250 g fat-free Greek yogurt
100 g frozen peas
2 tomatoes, chopped
2 Tbsp ginger, chopped
2 tsp salt
2 tsp corriander seeds
2 Tbsp garam masala
1/2 tsp cinnamon
1/2 tsp cayenne pepper

Instructions

Fry the onion and ginger over a medium heat in a nonstick pan along with the cinnamon and salt for around 3 minutes. Add the garlic and continue to fry for a further 2 minutes.
Add the spices and tomatoes to the pan and continue to fry over a medium heat for 5 minutes.
Add the chicken and chicken stock to the pan and cook for 10 minutes. Reduce the heat and allow to simmer for a further 15-20 minutes.
Add the peas and cook for 5 minutes until chicken is tender.
Take the curry off the heat and stir in the yogurt. Serve with desired accompaniments.