Healthy chicken curry

8 INGREDIENTS • 5 STEPS • 45MIN

Healthy chicken curry

Recipe

5.0

1 rating
There’s nothing like a classic curry for something hearty and comforting. This healthier version uses brown rice and plenty of veg, and is a great source of protein, too.
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There’s nothing like a classic curry for something hearty and comforting. This healthier version uses brown rice and plenty of veg, and is a great source of protein, too.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

45MIN

Total time

Ingredients

Servings
4
300 g
brown rice
1
cauliflower
cut into florets
1 jar
(180 g)
tikka paste
600 g
M&S Oakham Gold chicken breast fillets
diced into 3 cm pieces
1
onion, sliced
1 tin
(400 g)
M&S Italian chopped tomatoes
25 g
coriander
60 g
Collection 0% fat Greek yogurt

Nutrition per serving

VIEW ALL
Calories
371kcal
Fat
7.9 g
Saturates
0.2 g
Sugars
8.2 g
Salt
1149.3 mg
Love This Recipe?
Add to plan
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Healthy chicken curry
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Preheat the oven to 220°C/200°C fan/gas mark 7. Cook the rice (300 g) according to the packet instructions.
step 2
Arrange the cauliflower florets (1) on a baking tray and add 1 tsbp tikka paste (1 jar). Toss together until coated. Roast for 15 minutes.
step 3
Heat a splash of oil in a large frying pan over a medium heat and add the chicken (600 g). Sauté for 8 minutes, until caramelised. Remove from the pan and set aside.
step 4
Add the onion (1) to the same pan and fry over a medium-low heat for 10 minutes, or until softened. Add the remaining tikka paste and cook for a further 4 minutes. Add the chopped tomatoes (1 tin), bring to the boil and simmer for 5 minutes.
step 5
Add the chicken back to the pan along with the roasted cauliflower. Cook for a final 3 minutes, then divide between four serving dishes along with the rice. Finish with the fresh coriander (25 g) and serve with the yogurt (60 g).
step 5 Add the chicken back to the pan along with the roasted cauliflower. Cook for a final 3 minutes, then divide between four serving dishes along with the rice. Finish with the fresh coriander (25 g) and serve with the yogurt (60 g).

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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