Chicken and Vegetable Curry

Nutrition per serving

Calories613 kcal
Protein43.8 g
Carbs38.4 g
Fats33.5 g
Saturated Fat5.8 g
Monounsaturated Fat21.3 g
Polyunsaturated Fat3.9 g
Sugars20.9 g
Fiber9.5 g
Sodium195 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