Calorie-Conscious Malaysian Chicken Curry

Nutrition per serve

Ingredients

• 125g quinoa
• 1clove garlic
• 1pcs carrot
• 150g green beans
• 300g chicken thigh fillets
• 10g Malaysian mild curry powder
• 200ml coconut milk
• 1pcs vegetable oil spray (optional)
• 3ml soy sauce
• 3ml white vinegar

Method

1. Step 1 — Cook quinoa
   Put 100g (½ cup) quinoa* (see Make it yours) in a sieve, then rinse well and drain. Put in a small saucepan with 180ml (¾ cup) water, cover and bring to a simmer. Reduce the heat to low and cook, covered, for 12-15 mins until the water is absorbed and the quinoa is tender. Turn off the heat and stand, covered, for 5 mins.
2. Step 2 — Prep ingredients
   Meanwhile, crush or finely chop 1 garlic clove. Halve the carrot lengthwise and thinly slice. Trim the beans and halve on an angle. Thinly slice the chicken, then season with salt and pepper.
3. Step 3 — Brown chicken
   Lightly spray or brush a medium deep frypan with vegetable oil and heat over high heat. Stir-fry the chicken for 3 mins or until browned. Add the garlic and half the curry powder* and stir-fry for 1 min or until fragrant.
4. Step 4 — Simmer curry
   Add the coconut milk, carrot, beans and 60ml (¼ cup) water to the chicken mixture. Bring to the boil, then reduce the heat to medium and cook for 5 mins or until the chicken is cooked through and the veggies are tender but still with crunch.
5. Step 5 — Serve up
   Add ½ tsp soy sauce and ½ tsp white vinegar to the curry and stir to combine. Remove the pan from the heat. Season the quinoa with salt and pepper. Divide the quinoa and chicken curry among bowls and enjoy!
6. Step 6 — Make it yours
   As this is a low-calorie dish, we recommend using only 100g quinoa. However, if you wish to add it all, simply add an extra 60ml (¼ cup) water to the pan when cooking the quinoa.

Allergens

Sojabohnen