*This recipe is gluten-free according to industry standards
- madras curry paste 2 tbsp
- onion 1, chopped
- garlic 3 cloves, chopped
- ginger a thumb-sized piece, chopped
- plum tomatoes 3, chopped
- tomato purée 1 tbsp
- low-fat coconut milk 400ml
- chicken breasts 2, cut into bite-sized pieces
- basmati rice 200g
- sugar snap peas 200g
- lime 1, juiced, plus wedges to serve
- coriander a few leaves, to serve
Blend the curry paste, onion, garlic, ginger, tomatoes, tomato purée and some seasoning in a food processor until smooth, then tip into a deep frying pan. Cook over a medium heat for 10 minutes until reduced, darkened and smelling fragrant. Tip in the coconut milk and simmer gently for 10 minutes. Add the chicken and simmer gently for a further 10 minutes or until the sauce has thickened and the chicken is cooked through.
Put the rice into a pan with 400ml of water and a pinch of salt. Bring to a simmer, put on a lid and cook gently for 12 minutes until cooked and all the water has been absorbed.
Tip the sugar snap peas into the sauce and cook for 2 minutes. Stir in the lime juice and a little seasoning, and serve with the rice, coriander leaves and lime wedges.
- kcals 411
- fat 10.6g
- saturates 6.7g
- carbs 50.7g
- sugars 8g
- fibre 4g
- protein 26.2g
- salt 0.4g