Nutritious Chicken Breast Curry

Nutrition per serve

Ingredients

• 125g brown rice
• 1pcs onion
• 1pcs ginger
• 1clove garlic
• 250g kent pumpkin
• 1pcs carrot
• 300g free-range chicken breast fillet
• 10g masala seasoning
• 5g cumin and coriander spice blend
• 50g tomato paste
• 150g peas
• 1bunch coriander
• 15ml extra virgin olive oil

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Cook the rice in the pan of boiling water for 25 mins or until tender. Drain.
2. Step 2 — Prep ingredients
   CHICKEN BREAST OPTION Meanwhile, finely chop the onion. Peel and finely grate 1 tbs ginger*. Crush or finely chop the garlic. Peel the pumpkin and cut into 2cm chunks. Quarter the carrot lengthwise and cut into 1.5cm chunks. Cut the chicken into 3cm chunks. Put the chicken in a bowl, add half the masala seasoning and stir to coat.
3. Step 3 — Start curry
   Heat 2 tsp extra virgin olive oil in a medium deep frypan over high heat. Cook the chicken, stirring occasionally, for 3-4 mins until lightly browned. Remove from the pan. Heat 2 tsp extra virgin olive oil in the pan over medium heat. Cook the onion, ginger, garlic, pumpkin and carrot and cook, stirring, for 5 mins or until the vegetables start to soften.
4. Step 4 — Cook spices
   Add the cumin and coriander spice blend, remaining masala seasoning and half the tomato paste* to the vegetables and cook, stirring, for 1 min or until fragrant and well coated.
5. Step 5 — Simmer curry
   Add the chicken and any resting juices to the vegetables, stir in 180ml (¾ cup) water and bring to a simmer. Reduce the heat to medium-low, cover and cook for 12 mins. Stir in the peas, cover and cook for a further 3 mins or until the vegetables are tender.
6. Step 6 — Chop coriander and serve
   While the curry is cooking, coarsely chop the coriander, including the stems. Stir the coriander into the curry. Taste, then season with salt and pepper. Divide the rice and curry among bowls to serve.

Allergens

Sulphites