Chicken and Vegetable Curry
Nutrition per serving
Calories | 613 kcal |
Protein | 43.8 g |
Carbs | 38.4 g |
Fats | 33.5 g |
Saturated Fat | 5.8 g |
Monounsaturated Fat | 21.3 g |
Polyunsaturated Fat | 3.9 g |
Sugars | 20.9 g |
Fiber | 9.5 g |
Sodium | 195 mg |
Ingredients
Chicken Breast | |
Mushrooms | |
Red Bell Pepper (capsicum) | |
Green Beans (snap beans) | |
Chicken Stock | |
Plain Yogurt (low fat) | |
Olive Oil | |
Curry Powder | |
Cornstarch (Corn flour) |
1. Cut the chicken into medium sized cubes
2. Heat a large deep frying pan over a medium heat, then add 1 tbsp of olive oil and the chicken
3. Cook the chicken for 8-10 minutes
4. Meanwhile, in another frying pan, add the mushrooms, pepper and beans with 1 tbsp of olive oil, cook over a medium heat until soft
5. Add the chicken stock, yogurt, curry powder and corn starch to the pan with the chicken
6. Stir until the sauce thickens
7. Serve the chicken curry alongside the vegetables