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Ingredients
US|METRIC
4 SERVINGS
- 1 onion (sliced)
- 1 Tbsp. olive oil
- 1 clove garlic, finely chopped
- 2.5 cms ginger (root, peeled and grated)
- 1 tsp. turmeric
- 1 tsp. curry powder
- 1 Tbsp. flour
- 4 chicken breasts (cut into chunks)
- 400 grams chickpeas (can, drained)
- 1/2 Knorr Chicken Stock Cube (dissolved in 300ml boiling water)
- 100 grams spinach leaves (3½oz)
- 2 Tbsp. mango chutney
- 100 mL natural low fat yogurt (3½fl oz)
- 225 grams basmati rice
- 1 tsp. coriander seeds (toasted)
- 25 grams Flora Original (pro.activ Olive spread)
- 1 handful fresh coriander (leaves, chopped)
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Directions
- In a saucepan heat the olive oil over a moderate heat and fry the onion until soft. Then add the garlic, ginger, turmeric and curry powder and fry for 1 minute.
- Add the flour and cook for 1 minute, then stir in the stock, stirring constantly. Add the chicken and simmer for 10 minutes.
- Meanwhile cook the rice according to pack instructions.
- Add the chickpeas to the curry along with the spinach leaves and heat until the spinach leaves have just wilted. Then stir in the mango chutney and natural yogurt. Heat through gently, but be careful not to boil.
- Drain the rice and stir in the Flora pro.activ spread, coriander seeds and the coriander leaves. Serve with the curry.
NutritionView More
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590Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories590Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat3g15% |
Trans Fat0g |
Cholesterol75mg25% |
Sodium610mg25% |
Potassium900mg26% |
Protein35g |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate81g27% |
Dietary Fiber6g24% |
Sugars6g |
Vitamin A60% |
Vitamin C25% |
Calcium10% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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