Chicken Vegetable Curry

Chicken and Vegetables Curry(4 servings)

Stir-fry Beef with Broccoli Ingredients

15 ml / 1 tbsp sunflower oil
6 shallots, finely chopped
2 garlic cloves, crushed
450g / 1 lb skinless, boneless chicken breasts, cut into 1 cm/ 1/2 in cubes
5 ml / 1 tsp ground coriander
5ml / 1 tsp ground cumin
20ml / 4 tbsp Thai green curry paste
1 green pepper, seeded and diced
175g/6 oz baby sweetcorn, halve
115g / 4 oz french beans, halved
150 ml / 2/3 cup chicken stock
150ml / 2/3 cup coconut milk
30 ml / 2 tbsp gluten-free cornflour
fresh herb sprigs and toasted cashew nuts to garnish
rice to serve

Chicken and Vegetables Curry Nutritional Information (Per Portion

Energy          - 233 Kcals/984 kJ
Fat, Total      - 6.5 g
saturated fat   - 0.93g
Protein           - 30.1
Carbohydrate - 14.1 g
Fiber              - 3.43

Chicken and Vegetables Curry

1. Heat the oil in a saucepan, add the shallots, garlic and chicken and cook for 5 minutes until the chicken is colored all over, stirring occasionally.

2. Add coriander, cumin and curry paste and cook for 1 minute. Add green green pepper, baby sweet corn, beans, stock and coconut milk to mix.

3. Bring to boil, stirring all the time. Then cover and simmer for 20-30 minutes until the chicken is tender, stirring occasionally.

4. Blend the corn flour with about 45 mil/3tbsp water in small bowl. Stir into the curry, then simmer gently for about 2 minutes. Stirring all the time until the sauce thickens slightly. Serve hot, garnish with fresh herb sprigs and toasted cashew nuts and accompanied by boiled rice.

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