Carb-Conscious Curry-Spiced Chicken

Nutrition per serve

Ingredients

• 1pcs capsicum
• 1stalk celery
• 150g green beans
• 1bunch coriander
• 1pcs lemon
• 15g red galangal seasoning
• 130g natural yoghurt
• 300g free-range chicken thigh fillets
• 20g roasted peanuts
• 2g chilli flakes
• 15ml neutral-flavoured oil
• 5ml soy sauce
• 5ml white wine vinegar
• 5ml honey

Method

1. Step 1 — Prep ingredients
   Thinly slice the capsicum. Thinly slice the celery on an angle. Trim the beans, then halve on an angle. Pick the coriander leaves, discarding the stems. Halve the lemon.
2. Step 2 — Marinate chicken
   Combine the red galangal seasoning, yoghurt and 2 tsp oil in a large bowl and season with salt and pepper. Add the chicken and turn to coat.
3. Step 3 — Char lemon
   Heat a chargrill pan over medium-high heat until hot. Cook the lemon halves, cut-side down, for 3 mins or until charred. Remove from the pan. (If you have the space in the chargrill pan, you can cook the lemon and chicken together to save time.)
4. Step 4 — Cook chicken
   Cook the chicken for 5-6 mins each side until cooked through. Remove from the pan and rest for 3 mins.
5. Step 5 — Stir-fry vegetables
   Meanwhile, heat 2 tsp oil in a medium frypan over high heat. Stir-fry the capsicum and celery for 2 mins or until just tender. Reduce the heat to medium-high, add the beans and stir-fry for a further 2-3 mins until softened but still with crunch.
6. Step 6 — Get ready to serve
   Add the peanuts, half the chilli flakes* (reduce for less of a chilli kick, or omit them if you prefer), 1 tsp soy sauce, 1 tsp white wine vinegar and 1 tsp honey to the vegetables and toss to combine. Divide the vegetables and chicken among plates and drizzle the chicken with any resting juices. Scatter with the coriander and serve with the lemon.

Allergens

Soy, Sulphites, Milk, Peanut