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Updated: Apr 4, 2023

A classic curry which packs in flavours. no punches needed. You'll cook diced chicken in spices and load with a creamy sauce. It's super filling and a perfect treat for the whole family or just for you!

Serves 2

Prep 10 mins

Cook 25 mins

Everyday Balance™ 60kcal per serving

Power Foods™

  • 150g basmati rice, dried

  • 2 skinless chicken breasts diced into bite-size pieces

  • 2 brown onions

  • finely chopped

  • 2 garlic cloves peeled and finely chopped

  • 15g fresh root ginger peeled and finely chopped

  • 4 tomatoes, roughly chopped

  • 1 tsp ground turmeric

  • 2 tbsp tomato puree

  • 1 tbsp curry powder

  • 1 tbsp garam masala

  • 2 chicken stock cubes

  • 1 tsp sweetener

  • 300ml cold water

Counted Ingredients

  • 80g soya cream (120kcal)

Prepare your ingredients and boil a kettle

1. Heat a pot with a lid, with a generous amount of low-calorie cooking spray over a medium heat Once heated, add the basmati rice with half of the ground turmeric Cook for 30 secs or until the grains are coated in the spices

2. Add 300ml cold water, turn up the heat and bring to the boil Once boiling, reduce heat to very low, put on the lid and cook the rice for 10-15 mins or until all the water has absorbed and the rice is cooked - this is your turmeric rice

3. Spray a large wide-based pan with a generous amount of low-calorie cooking spray, add the onions and a pinch of salt Cook for 5-6 mins or until the onions begin to soften Once the onions soften, add the chicken and cook until browned all over

4. Add the garlic, ginger, tomatoes, remaining ground turmeric, tomato puree, curry powder and garam masala to the pan and cook for 1 min or until fragrant (heating the spices will release the flavour, don't worry if it looks a little dry)

5. Crumble in the chicken stock cube, then add 250ml boiled water and the sweetener and bring to the boil over a high heat Once boiling, reduce the heat to medium and cook for 10 mins further or until the chicken is cooked through (no pink meat!)

6. Once done, remove the pan from the heat and stir through the soya cream - this is your chicken curry

To serve pour your mild chicken curry over the turmeric rice and tuck in!

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