Chicken Coconut Curry
Curry gets a bad rep for being unhealthy but that certainly doesn't have to be the case! it also doesn't have to take hours of cooking in the kitchen finding the perfect spice blend.
Ingredients
- 240 grams Coconut Curry, Saffron Road simmer sauce (2 servings per person)
- 20 oz skinless, boneless chicken breast
- 4 cups jasmine rice, cooked (about 1.3 cups dry)
Instructions
- Take your rice and either boil it in a pan according to packet instructions or you can use a rice cooker to make your life super simple!
- Whilst your rice is cooking, slice your chicken into small 1.5 inch cubes. Take a skillet and spray it with non-stick spray. Placing your skillet on medium heat, season your chicken with salt and pepper & then throw it in the pan.
- Gently allow your chicken to cook so that the underside is white. You want to turn the chicken over before it starts to turn golden or brown. Once cooked on both side, place a lid on the pan and turn the heat down slowly allowing the chicken to finish cooking.
- Whilst your chicken and rice are cooking, take a small pot and cook the sauce on a medium heat.
- Once the rice is done, portion out each serving accordingly and serve with your choice of veggies! :-)
Nutrition
Serving: 1plateCalories: 413kcalCarbohydrates: 55gProtein: 32gFat: 7gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 69mgSodium: 650mgPotassium: 263mgFiber: 1gSugar: 6gVitamin C: 5.8mgCalcium: 30mgIron: 2mg
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