Look no further for a simple and delicious weeknight win. This recipe is stacked with flavour, packed with nutrients, and is just the thing to warm you up on these freezing winter nights.
Usually one to reach for a shop-bought jar of your favourite curry sauce? I promise this homemade version is easy to master. Plus, it doesn’t have any hidden surprises in the ingredient list.
After a little bit of frying, all you have to do is add a tin of chopped tomatoes and leave it to simmer away until it’s nice and thick. (I was telling the truth when I said it’s simple.)
Paired with charred broccoli rice and topped with smooth cooling yoghurt, sharp red onion, and fragrant coriander, you’ll really feel like a pro when you’re serving up at your next family dinner.
Chicken Curry With Broccoli Rice
- Servings
- Serves 2
Ingredients
- 300 g chicken breast (diced)
- 1 large brown onion (chopped)
- 1 tsp. garlic (crushed)
- 1 tsp. fresh ginger (chopped)
- 1 1/2 tbsp. madras curry powder
- 1 tin chopped tomatoes
- 150 g rice
- 150 g broccoli (chopped small)
- 1/2 red onion (sliced)
- 1/2 lemon (juiced)
- 20 g low-fat yoghurt
- Handful fresh coriander
Instructions
First, heat some cooking oil in a frying pan over a high heat and cook the chicken pieces until evenly browned and cooked through.
Reduce the heat to medium, then add the onion and cook for a few minutes until softened.
Next, add the garlic and cook for a minute, then add the ginger and cook for another minute.
Add the madras curry powder to the pan and cook for a further 2 minutes, stirring to coat everything evenly.
Pour in the chopped tomatoes and bring to a simmer. Reduce the heat to low and allow the curry to cook for 20 minutes or until you get a nice, thick sauce.
While the curry is gently bubbling, cook the rice according to packet instructions.
In a separate pan, fry the broccoli over a medium-high heat until it’s slightly charred.
Once the rice is cooked, stir it into the charred broccoli. Season to taste.
Dress the sliced red onion with lemon juice.
Plate up and garnish with the yoghurt, red onion and coriander.
Nutritional info per serving:
| Calories | 450 |
|---|---|
| Total Fat | 5g |
| Total Carbohydrates | 120g |
| Protein | 45g |
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Lauren is an English Literature graduate originally from the South. She’s always loved swimming, has discovered the power of weight training over the past few years, and has lots of room for improvement in her weekly hot yoga class.
On the weekends she’s usually cooking or eating some kind of brunch, and she enjoys trying out new recipes with her housemates – especially since shaking off student habits, like mainly surviving off pasta. Above all, she’s a firm believer in keeping a balance between the gym and gin.
Find out more about Lauren’s experience here.
