Serves: 4 chicken curry

Prep time: 15 mins

Cooking time: 15 mins

Ingredients: 

• 1 tbsp olive oil 
• 1 onion, peeled and finely chopped 
• 2 cloves garlic, peeled and crushed 
• 4 skinless chicken breasts (about 100g each), cut into thin strips 
• 1-2 medium carrots, cut into sticks 
• 1 red capsicum, thickly sliced 
• 6 cherry tomatoes 
• 1 large zucchini, thickly sliced 
• 125g broccoli florets, cut in small pieces 
• 500g jar curry sauce 
• 200g (2 cups) brown rice 
• 150ml (2/3 cup) reduced fat natural yoghurt 
• 2 tbsp fresh coriander, chopped 

Method: 

1. Cook brown rice according to packet instructions. 
2. Heat oil in saucepan, cook onion and carrot over a gentle heat 3–4 minutes. Add garlic and cook for 1-2 minutes, stirring gently. 
3. Add chicken strips to pan and stir continually. Add capsicum, broccoli and zucchini, then stir in the curry sauce. 
4. Cover with a lid and cook over moderate heat for 12 minutes, stirring occasionally 
5. While the curry is cooking, cook the rice according to the packet instructions. 
6. Add tomatoes to the curry in the last 5 minutes of cooking time. 
7. Serve chicken curry with rice and sprinkle with coriander. Serve with a spoonful of yoghurt. 

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